Tempura zucchini blossoms are a delightful appetizer or side dish that combines the delicate flavor of zucchini with the satisfying crunch of tempura. These golden-fried beauties are incredibly easy to make – I mean, it's almost cheating how good they are – making them perfect for a weeknight dinner or a special occasion. They're even fun to eat!
One summer, my friend Sarah and I decided to try our hand at fancy deep frying, and tempura zucchini blossoms were the first thing we attempted. It was a disaster; the blossoms were all soggy, and the batter was clumpy! However, after a few attempts, we were able to master the technique, and let me tell you, nothing quite compares to the crispy goodness of perfectly executed tempura zucchini blossoms!
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Fine-mesh sieve
- Shallow dish
- Baking sheet
- Tongs
- Deep fryer or large pot
- Paper towels
- Serving platter
Tempura-Zucchini-Blossoms
These crispy, golden tempura zucchini blossoms are a delightful treat, perfect for any occasion! The recipe is surprisingly simple, requiring minimal ingredients and effort, ensuring a delicious result.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather those gorgeous zucchini blossoms! Gently rinse them under cold water and pat them dry with paper towels. Make sure they're nice and dry for the best tempura experience. Remove any pistils or stamens that might be inside (unless you like that extra bit of bitter - go for it!)
- In a large bowl, whisk together 1 cup of ice-cold water (Yes, ice-cold!) with 1 cup of all-purpose flour, a pinch of salt, and 1/2 teaspoon of baking powder. It's so important the water is icy cold! This helps keep the batter light and airy! Make sure to whisk gently, preventing lumps (unless you're into lumpy tempura blossoms, which hey, I won't judge).
- Next, sift your flour mixture through a fine-mesh sieve into a shallow dish. This step is essential for a super light and crispy batter. Trust me, that sieve is your best friend here! You want the batter to be light and delicate, like a cloud!
- Gently dip each zucchini blossom into the batter, ensuring it's fully coated but not dripping wet. Avoid over-dipping! You just want a nice, thin, and even coat. This takes a little practice, but soon you'll be a pro!
- Now for the fun part! Heat about 2 inches of oil in a deep fryer or a large, heavy-bottomed pot to 375°F (190°C). Use a thermometer to monitor the oil temperature precisely! This is key for achieving that amazing crispy texture. Don't skip this part!
- Carefully drop a few blossoms into the hot oil—don't overcrowd the pot! That will lower the oil temperature and result in soggy tempura. Fry in batches for approximately 2-3 minutes per side, or until golden brown and crispy. Use tongs to gently turn them as they fry, being super careful not to splash the hot oil!
- Once golden brown, remove the blossoms using tongs and place them on a wire rack or paper towel-lined baking sheet to drain any excess oil. This step is crucial for maintaining crispiness! I prefer a wire rack because it allows for better air circulation.
- Finally, arrange your beautiful, golden-brown tempura zucchini blossoms on a serving platter. Garnish with a sprinkle of sea salt and/or a drizzle of your favorite dipping sauce! They are stunning and deserve to be showcased!
📝 Notes
- For extra flavor, consider adding a pinch of cayenne pepper to the batter.
- Ensure your oil is at the correct temperature for optimal results.
🍎 Nutrition
Calories: 250kcal
Protein: 5g
Fat: 15g
Carbohydrates: 25g
Fiber: 2g
Calcium: 20mg
