I’ve wanted to make this vegan fried zucchini flowers recipe for a while. This is the second time I’ve grown zucchinis, but I was always hesitant to use the flowers, worried it might be a waste. However, this year, my garden produced a lot of zucchinis, so it felt like the perfect time to give it a try.
This recipe is entirely vegan, using rice flour and cornstarch to create a light, crispy coating without the need for eggs. The flowers are delicately flavored and make for a fantastic appetizer or side dish. The key to the recipe is the chilled sparkling water, which helps achieve a tempura-like batter that crisps up beautifully when fried.
Substitutions for vegan fried zucchini flowers recipe
Here are some substitutions and additions you can consider for the vegan fried zucchini flowers recipe:
For rice flour, you can substitute chickpea flour for a slightly different texture and added protein. If gluten isn’t a concern, all-purpose flour works as well.
Instead of cornstarch, you can use arrowroot powder or potato starch, both of which will also help achieve a crispy texture.
If you don’t have sparkling water, club soda or even cold beer can be used for a unique flavor twist and similar carbonation effect. For the vegetable oil, you can substitute it with canola oil, sunflower oil, or grapeseed oil, all of which have high smoke points suitable for deep frying.
To enhance the flavor, consider adding a pinch of garlic powder, onion powder, or paprika to the batter. Finely chopped fresh herbs like parsley, basil, or dill can also be incorporated. For a more substantial appetizer, you can stuff the zucchini flowers with vegan cheese or a mixture of tofu, herbs, and spices before dipping them in the batter.
As for serving, these flowers go great with marinara sauce, vegan aioli, or a tangy lemon-tahini dip. A simple soy sauce-based dipping sauce with ginger and garlic can add an Asian-inspired twist. For an extra crispy texture, mix some panko breadcrumbs into the batter or coat the battered flowers in panko before frying. Adding a bit of nutritional yeast to the batter will provide a cheesy flavor.
Tips for making fried zucchini flowers:
- Ensure the sparkling water is very cold; this helps in making the batter light and crispy.
- Handle the zucchini flowers gently, as they are delicate and can tear easily.
- For extra flavor, you can add a pinch of garlic powder or paprika to the batter.
Vegan Fried Zucchini Flowers recipe
Ingredients
- 10-12 fresh zucchini flowers
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1 cup sparkling water (chilled)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions:
- Prepare the Zucchini Flowers:
- Gently wash the zucchini flowers and pat them dry with a paper towel.
- Carefully remove the pistil (the central part inside the flower) without tearing the petals.
- Make the Batter:
- In a mixing bowl, combine the rice flour, cornstarch, salt, and black pepper.
- Gradually add the chilled sparkling water to the dry ingredients, whisking continuously until you achieve a smooth batter. The batter should be slightly thick but still runny enough to coat the flowers easily.
- Heat the Oil:
- In a large skillet or deep frying pan, pour enough vegetable oil to cover the flowers when frying (about 1 inch deep).
- Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test the oil by dropping a small amount of batter into it; it should sizzle and float to the surface immediately.
- Fry the Zucchini Flowers:
- Dip each zucchini flower into the batter, making sure it is fully coated.
- Carefully place the battered flowers into the hot oil, frying a few at a time to avoid overcrowding the pan.
- Fry the flowers for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Drain and Serve:
- Use a slotted spoon to remove the fried flowers from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately while they are still hot and crispy. They can be enjoyed on their own or with a dipping sauce of your choice.
