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."


  • 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


  • 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.