Gluten-Free Fried Zucchini Flowers
Delicately crisp and irresistibly delicious, these Gluten-Free Fried Zucchini Flowers are the perfect appetizer or snack for those seeking a flavorful, gluten-free treat. Made with fresh zucchini flowers dipped in a light and airy rice flour batter, enhanced by the bubbles of sparkling water and a hint of gluten-free baking powder, this recipe ensures a golden, crispy texture without the need for wheat flour. Fried to perfection in olive or vegetable oil, these blossoms boast a satisfying crunch and a subtle, savory flavor, complemented by a sprinkle of sea salt and a touch of freshly ground black pepper. Serve them hot with vibrant lemon wedges and optional fresh basil for a pop of freshness, turning an everyday ingredient into a gourmet experience. Ideal for summer gatherings or as a special appetizer, this recipe is a showstopper that blends rustic simplicity with elegant appeal.
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Recipe Information
Ingredients
- 12 pieces Zucchini flowers
- 1 cup Rice flour
- 1 cup Sparkling water
- 1 teaspoon Gluten-free baking powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 cups Olive oil or vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh basil leaves, chopped (optional)
Instructions
Carefully inspect each zucchini flower, removing the internal pistil with your fingers. Gently wash the flowers with cold water and pat dry with paper towels.
In a large mixing bowl, whisk together the rice flour, sparkling water, gluten-free baking powder, sea salt, and black pepper until you achieve a smooth, lump-free batter.
Heat the olive oil or vegetable oil in a large frying pan or deep skillet over medium-high heat until it reaches 350°F (175°C). To test if the oil is hot enough, drop a small blob of batter into the oil—if it sizzles and floats to the surface, the oil is ready.
Dip each zucchini flower into the batter, ensuring it is fully coated. Allow any excess to drip off.
Carefully place the battered flowers into the hot oil, frying them in batches to avoid overcrowding the pan. Fry each side for about 2-3 minutes, or until golden brown and crisp.
Remove the fried flowers using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Season with additional salt, if desired, and serve immediately with lemon wedges on the side. Garnish with fresh basil leaves for added flavor and color, if using.
Nutrition Facts
Calories |
4821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.5 g | 610% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 687 mg | 15% | |
*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.
