Vegan Fried Zucchini Flowers
Delight in the crisp and golden magic of Vegan Fried Zucchini Flowers, a plant-based twist on a timeless appetizer. This recipe transforms delicate zucchini blossoms into a crunchy treat with a savory chickpea flour batter infused with garlic powder, nutritional yeast, and a hint of black pepper. The addition of sparkling water creates a light and airy texture, while frying in hot oil delivers a perfectly crisp exterior. Ready in under 30 minutes, these zucchini flowers make an elegant starter or snack, especially when paired with fresh lemon wedges for a bright finish. Whether you’re a seasoned vegan foodie or exploring plant-based recipes, this dish promises exquisite flavors and Instagram-worthy appeal. Keywords: vegan zucchini flowers, crispy vegan appetizers, fried zucchini blossoms.
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Recipe Information
Ingredients
- 12 pieces zucchini flowers
- 1 cup chickpea flour
- 1 cup sparkling water
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- as needed oil for frying
- for serving fresh lemon wedges
Instructions
Carefully inspect the zucchini flowers and gently remove the inner stamen or pistil without tearing the petals. Rinse them gently under cold water and pat dry with paper towels.
In a mixing bowl, combine the chickpea flour, baking powder, salt, black pepper, garlic powder, and nutritional yeast. Mix until well combined.
Gradually add the sparkling water to the dry ingredients, whisking continuously until a smooth and thick batter forms. The batter should be slightly thicker than pancake batter.
Heat oil in a deep frying pan or skillet over medium heat. The oil should be at least 1 inch deep.
Test the oil's heat by dropping a small amount of batter into the oil. It should sizzle and rise to the surface.
Dip each zucchini flower into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
Gently place the coated flower into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Cook each side for approximately 2-3 minutes or until golden brown. Use a slotted spoon to transfer the fried flowers to a paper towel-lined plate to drain excess oil.
Serve immediately with fresh lemon wedges for squeezing over the top and enjoy the crispy vegan fried zucchini flowers.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 19.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1906 mg | 41% | |
*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.
