Vegan Fried Zucchini Flowers
Crispy, golden, and absolutely irresistible, these Vegan Fried Zucchini Flowers are a delightful plant-based take on a classic summer treat. Fresh zucchini flowers are delicately coated in a light and airy batter made from chickpea flour, sparkling water, and a touch of nutritional yeast for added depth of flavor. This simple yet flavorful recipe features aromatic garlic powder and just the right amount of seasoning to make every bite blissful. Fried to perfection in hot oil, these blossoms emerge beautifully crunchy on the outside while tender on the inside, offering a delightful textural contrast. Serve them hot with a squeeze of fresh lemon for an elegant appetizer or snack that’s sure to impress vegans and non-vegans alike. Perfect for summertime gatherings or when you want to turn your garden’s bounty into a restaurant-worthy dish!
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Ingredients
- 12 pieces zucchini flowers
- 1 cup chickpea flour
- 1 cup sparkling water
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 0 as needed oil for frying
- 0 for serving fresh lemon wedges
Directions
Step 1
Carefully inspect the zucchini flowers and gently remove the inner stamen or pistil without tearing the petals. Rinse them gently under cold water and pat dry with paper towels.
Step 2
In a mixing bowl, combine the chickpea flour, baking powder, salt, black pepper, garlic powder, and nutritional yeast. Mix until well combined.
Step 3
Gradually add the sparkling water to the dry ingredients, whisking continuously until a smooth and thick batter forms. The batter should be slightly thicker than pancake batter.
Step 4
Heat oil in a deep frying pan or skillet over medium heat. The oil should be at least 1 inch deep.
Step 5
Test the oil's heat by dropping a small amount of batter into the oil. It should sizzle and rise to the surface.
Step 6
Dip each zucchini flower into the batter, ensuring it is fully coated. Allow any excess batter to drip off.
Step 7
Gently place the coated flower into the hot oil. Fry in batches, ensuring not to overcrowd the pan.
Step 8
Cook each side for approximately 2-3 minutes or until golden brown. Use a slotted spoon to transfer the fried flowers to a paper towel-lined plate to drain excess oil.
Step 9
Serve immediately with fresh lemon wedges for squeezing over the top and enjoy the crispy vegan fried zucchini flowers.
Nutrition Facts
| Serving size | (668.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 711.9 |
| Total Fat 22.8g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1742.8mg | 0% |
| Total Carbohydrate 92.2g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 20.3g | |
| Protein 37.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 179.5mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 1897.5mg | 0% |
Source of Calories