Chefs' Recipes

Alla Wolf-Tasker’s tempura zucchini flowers

Crisp, delicate, and a worthy starter.
Marnie Hawson

“We often serve these zucchini flowers with a sauce Jacqueline,” says Alla Wolf-Tasker, executive chef of Dairy Flat Farm in Daylesford, central Victoria. “But they are also excellent on their own, crisp and well-seasoned.”



1.For tempura batter, whisk flours, baking powder and iced water (about 450ml) in a large bowl to form a batter the consistency of pouring cream.
2.Remove stamens from inside each flower by gently opening flower and carefully snapping off stamen. Heat enough oil in a medium saucepan to reach a depth of 5cm, to 180°C. Dust flowers in extra flour then dip, one at a time, into batter and deep-fry, turning halfway, until golden and crisp (4 minutes). Drain on paper towel and season with salt. Serve with lemon wedges and mayonnaise.

Leftover tempura batter will keep for up to 3 days in the fridge. Stir and add water before use.


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