Garlic Fried Zucchini Flowers with Lemon Aioli

Delicate zucchini flowers dipped in a light, garlicky batter and fried until golden brown, served with a bright and tangy lemon aioli. A delightful seasonal snack!

Prep Time

20 minutes

Total Time

30 minutes

Calories

415

Level

Easy

Yields

4 servings

Cost

£1.87

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

12piecesZucchini flowers(Freshly picked, gently cleaned)

£6.00

0.5cupAll-purpose flour(Plus extra for dusting)

£0.10

0.3cupCornstarch(For a lighter batter)

£0.15

1teaspoonGarlic powder(Adds a savory flavor)

£0.05

0.5teaspoonBaking powder(For a light and airy batter)

£0.02

0.3teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack pepper(To taste)

£0.03

0.8cupIce-cold sparkling water(Or club soda)

£0.10

2cupsVegetable oil(For frying)

£0.60

0.5cupMayonnaise(Use your favorite brand)

£0.25

1tablespoonLemon juice(Freshly squeezed)

£0.10

1cloveGarlic(Minced)

£0.05

PinchSalt(To taste)

£0.01

PinchBlack pepper(To taste)

£0.03

Total Cost

£7.50

£1.87 per serving

The Method

1
Gently clean the zucchini flowers, removing any dirt or debris. Carefully remove the stamen from the center of each flower.
2
In a medium bowl, whisk together the flour, cornstarch, garlic powder, baking powder, salt, and pepper.
3
Gradually whisk in the ice-cold sparkling water until just combined. Do not overmix; a few lumps are okay. The batter should be thin enough to coat the flowers lightly.
4
Prepare the lemon aioli: In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
5
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
6
Dust each zucchini flower lightly with flour. This helps the batter adhere better.
7
Dip each flower in the batter, ensuring it is evenly coated. Allow any excess batter to drip off.
8
Carefully place the battered flowers into the hot oil, working in batches to avoid overcrowding the pan.
9
Fry for 2-3 minutes per side, or until golden brown and crispy.
10
Remove the fried flowers with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil.
11
Serve immediately with the lemon aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (175g)

415 kcal / 1736 kJ

Carbs

21g

8% of RDA

Fat

35g

50% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Use ice-cold sparkling water for the lightest and crispiest batter.

Don't overcrowd the pan when frying, as this will lower the oil temperature and result in soggy flowers.

Serve the fried zucchini flowers immediately while they are still hot and crispy.

For a richer flavor, try adding a pinch of grated Parmesan cheese to the batter.

Cooking Equipment

Large bowl

Whisk

Large skillet or deep fryer

Slotted spoon or spider

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use ice-cold sparkling water for the lightest and crispiest batter.

Don't overcrowd the pan when frying, as this will lower the oil temperature and result in soggy flowers.

Serve the fried zucchini flowers immediately while they are still hot and crispy.

For a richer flavor, try adding a pinch of grated Parmesan cheese to the batter.

Garlic Fried Zucchini Flowers with Lemon Aioli

Ingredients

The Method