Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 45 minutes
- Zucchini flowers 15
- Salt up to taste
- Peanut oil for frying to taste
- Mineral water , lukewarm 220 g
- Farina 00 150 g
- Fresh brewer's yeast 15 g
- Salt up to 6 g
- Sugar 6 g
- Frozen mineral water 200 g
- Farina 00 100 g
- Yolks 1
- Begin by making the courgette flowers in batter. To begin, combine 15 g of fresh yeast, crumbled by hand, with a little room temperature water taken from the 220 g needed for the batter1, emulsifying with a whisk. Then, in a separate bowl, combine 150 g of flour with the remaining room temperature water and whisk until the mixture is smooth and free of lumps.
- Then, while continuing to beat, add the freshly dissolved brewer's yeast in the water. Also add the 6 g of sugar and 6 g of salt, stir to combine, and cover with cling film. Allow it to rest at room temperature for about 30 minutes.
- In the meantime, clean the courgette flowers by gently removing the stem. Then, with your hands, pull away both the external pistils and the inner bud =; repeat for all the other courgette flowers.
- After 30 minutes, the classic batter will be well leavened =, and you can proceed with the frying. Fill a pan halfway with oil and heat it to a maximum temperature of 170-180 °F (to do this, equip yourself with a cooking thermometer). When the oil has almost reached the desired temperature, dip the flowers into the batter and turn them over with pliers to completely cover them.
- Then, take each flower out of the batter, allowing the excess to drain, and dip a few pieces at a time in the hot oil 14so that the temperature does not drop too much. When they're golden brown, flip them15 and finish cooking on the other side.
- Remove them from the oil with a slotted spoon and place them on a sheet of absorbent paper. Serve your battered pumpkin flowers with a pinch of salt.
- Make tempura if you prefer a crisper alternative after cleaning all of the flowers as described above. Pour the yolk into a mixing bowl and whisk in the 100 g of flour a little at a time, followed by the 200 g of ice water poured in a trickle.
- Continue to combine the ingredients until the mixture is smooth. Dip the flowers into the batter, turning them over to completely cover them. Heat the oil to 170-180 °F, as indicated above, and fry the courgette flowers in tempura, turning them halfway through cooking.
- Once cooked, remove them from the oil with a slotted spoon and place them on a sheet of kitchen paper. Serve them while they are still hot and salted.
Amount Per ServingCalories 49Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 202mgCarbohydrates 7gFiber 2gSugar 4gProtein 3g