Dairy-Free Fried Zucchini Flowers
Delight in the crispy perfection of Dairy-Free Fried Zucchini Flowers, a plant-based twist on a classic appetizer that's both light and irresistibly flavorful. This recipe showcases tender, fresh zucchini blossoms dipped in a chickpea flour batter infused with garlic powder, paprika, and a hint of freshly chopped basil for an aromatic finish. The secret to their airy yet crispy texture lies in the sparkling water batter, while the blend of olive and vegetable oils delivers a golden, crunchy coating. Ready in just 30 minutes, these guilt-free treats are ideal for vegans and anyone seeking a dairy-free indulgence. Perfect as an appetizer or a savory snack, these fried zucchini flowers are best enjoyed hot and fresh, with their vibrant flavor making them a showstopper at any gathering.
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Recipe Information
Ingredients
- 12 pieces zucchini flowers
- 1 cup chickpea flour (besan)
- 1 cup sparkling water
- 2 tablespoons rice flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 6 pieces fresh basil leaves
- 0.25 cup olive oil
- 1 cup vegetable oil for frying
Instructions
Begin by gently rinsing the zucchini flowers under cold water, being careful not to damage the delicate petals. Pat them dry with paper towels and set aside.
In a medium bowl, combine chickpea flour, rice flour, baking powder, salt, black pepper, garlic powder, and paprika. Mix these ingredients together until they are well incorporated.
Gradually add the sparkling water to the dry ingredients, whisking continuously until a smooth batter forms. The batter should be of a pourable consistency but still thick enough to coat the back of a spoon.
Finely chop the fresh basil leaves and fold them into the batter, mixing thoroughly.
In a large frying pan, add the vegetable oil and olive oil. Heat over medium-high heat until hot, but not smoking.
To test if the oil is ready, drop a small amount of the batter into the oil. It should sizzle and float to the top immediately.
Holding a zucchini flower by the stem, dip it into the batter, ensuring that it is completely coated. Allow any excess batter to drip off.
Carefully place the battered zucchini flower into the hot oil. Repeat with a few more flowers, ensuring not to overcrowd the pan.
Fry the flowers for about 2-3 minutes on each side, or until they are golden brown and crisp.
Using a slotted spoon, remove the fried flowers from the oil and place them on a plate lined with paper towels to drain any excess oil.
Season the fried zucchini flowers lightly with additional salt, if desired, while they are still hot.
Serve immediately and enjoy your crispy, dairy-free zucchini flowers as an appetizer or a tasty snack.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.5 g | 387% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 18.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
