Beer Battered Zucchini Blossoms
There is so much to get excited about during this time of year. For us, it’s mostly seasonal produce. We’ve been noticing the small changes in whats becoming more readily available. We were incredibly sad to see the exit of some of our Spring favourites – like artichokes – but as the weeks pass we are welcoming different produce. From cherries and strawberries to the glowing trumpets that are zucchini blossoms. We found our zucchini blossoms completely by chance while meandering around at the Orjanezicht Farmers market. Serendipitous, we think.
Zucchini blossoms might seem quite daunting when you first notice them. Or you might even think that they only belong in high-end restaurants prepared by experts, but surprise surprise, they’re pretty simple and so delicious you’ll give yourself a tap on the back for being brave enough to try them out.
These lovely flowers are only available for a short period of time, so grab them while you can. They usually come in shades of yellow and orange, are soft and delicate and have a subtle squash taste – leaving the flavour combination possibilities wide open. If like me, the only biology you did was the forced kind in high school you’ll remember that plants have male and female parts. The female zucchini blossom usually remains attached to the fruit – yes, a zucchini is botanically actually classified as a fruit – while the male blossoms are attached to a long stem – we prefer to use the male blossoms.
Be on the lookout for blossoms with green, moist stems that haven’t dried out at all and bright orange flowers that haven’t started to wilt, you preferably want the buds to remain closed as this means there aren’t any friendly critters lurking inside. Zucchini blossoms are best used the on the same day and the fresher the better, that’s why many people actually prefer to grow their own as once picked they tend to wilt quite quickly. If you do need to store them, loosely wrap them in some plastic and refrigerate. One of the wonders of eating the flowers of zucchini is that they contain mostly the same nutrients. Both the Zucchini plant and the flowers contain high amounts of potassium which helps to reduce blood pressure. The magnesium found in zucchini and it’s blossom also helps keep blood pressure at a normal rate and the heart beating at a steady rhythm. Although, the oil and beer we seeped ours in probably did nothing to aid our cholesterol levels.
We shallow fried our blossoms in a light beer batter and served them alongside a spicy vegan mayo, but feel free to let us know if you try any other methods, we’re just hoping to make the most out of the zucchini blossom season. We’ve also thought about stuffing them with the vegan ricotta we used for our spring pasta to create a more substantial meal and turned into a dish to feed all our friends.
- 1/2 cup Spelt Flour
- 3/4 cup Almond Flour
- 1tsp Paprika
- 350ml Larger or Pilsner
- 12 Zucchini Blossoms, stamens removed
- Vegetable Oil, for frying
- In a large pot, heat about 5cm of oil over medium heat until hot – You should be able to add a dollop of batter and have it float to the top.
- In a medium bowl combine, your spelt and almond flour with the salt and paprika. Rapidly whisk in the beer until almost smooth (some small lumps are welcome don’t over whisk as you’ll deflate the batter).
- One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan.
- Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain.
- To make the mayo; combine all ingredients in a small bowl and whisk to combine.
- Sprinkle the zucchini blossoms with sea salt and devour while hot alongside your spicy mayo – and perhaps another cold beer.