Chefs' Recipes

Alla Wolf-Tasker's tempura zucchini flowers

Crisp, delicate, and a worthy starter.

By Alla Wolf-Tasker
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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"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."

Ingredients

  • 200 gm plain flour, sifted, plus extra for dusting
  • 50 gm cornflour, sifted
  • 30 gm baking powder
  • 12 zucchini flowers (preferably female with small zucchini attached)
  • Oil for deep-frying
  • Lemon wedges and mayonnaise, to serve

Method

  • 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.

Notes

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