"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
- 1For tempura batter, whisk flours, baking powder and iced water (about 450ml) in a large bowl to form a batter the consistency of pouring cream.
- 2Remove 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.