Tempura Zucchini Flowers

  • Tempura Zucchini Flowers
  • Tempura Zucchini Flowers
  • Tempura Zucchini Flowers
  • Tempura Zucchini Flowers
Ranked: 220th

Rated 4.69 out of 5 based on 21 votes

Ingredients

  • 8 x zucchini flowers
  • 200 g soft goat cheese
  • 1/2 x lemon rind finely grated
  • 5 x sage leaves finely shredded
  • 2 pinches salt
  • 1/2 cup rice flour
  • 1/4 cup pear cider
  • 8 x sage flowers
  • 1 pinch salt and freshly ground pepper to taste

Method

In a bowl mash the goats cheese and mix in the shredded sage, lemon rind a pinch of salt

gently place an 1/8th of the mixture into the inside of each of the zucchini flowers and gently press the flower into shape and place into the fridge to set.

heat your oil so that a crumb of bread sizzles the instant it hits the oil.

whisk the pear cider into the rice flour and season with the other pinch of salt. Retrieve the flowers from the fridge and one by one coat them with the batter and plunge into the hot oil. Allow to sizzle for a minute and flip over for even colour and remove using a slotted spoon to a plate covered with a paper towel to drain excess oil. qickly dip each of the sage flowers into the batter and deep fry and drain.

Serve each zucchini flower with a sage flower and gently seasoned as a side or as a delicious entree

Leave a Review

Leave a rating

  • This was quite Scrummy Yum! I had not tried it before,but was pleasantly surprised. It was crispy and light ,then bite into it and it’s like a whole new taste explosion.

    Reply

    by Kimi RavenSky on 28/11/2012, 17:18
    Kimi RavenSky
    • That was the effect I was going for … it is nice when a filling can surprise and delight

      Reply

      by Helen Minns on 09/01/2013, 15:14
      Helen Minns
  • Love this!

    Reply

    by James Ayers on 04/12/2012, 12:34
    James Ayers
    • Our local goat’s cheese is a real winner. Hoping to work with more local goaty produce very soon

      Reply

      by Helen Minns on 04/12/2012, 12:37
      Helen Minns
  • presentation?

    Reply

    by Liam Emanuel on 10/12/2012, 14:30
    Liam Emanuel
    • But they were soooo yummy! Who care what they look like! Anyway, I think the presentation is fine!!

      Reply

      by Janette Barlow on 16/12/2012, 15:50
      Janette Barlow
      • I am trying to redo all my dishes so I can take some better images of them … I guess online people eat with their eyes and it is important to them to see something visually edible

        Reply

        by Helen Minns on 16/12/2012, 17:23
        Helen Minns
    • The presentation is fine. Have you seen the grammar and spelling mistakes on your profile Liam?

      Reply

      by Sam James on 05/01/2013, 16:23
      Sam James
      • I am constantly brought up on my presentation … I guess it is possible that some eat with their eyes and their imagination doesn’t stretch past the visual element if it is not in their eyes perfect

        Reply

        by Helen Minns on 05/01/2013, 17:26
        Helen Minns
  • Tried these! They were yum! I love your recipes Helen Minns!!

    Reply

    by Janette Barlow on 16/12/2012, 15:47
    Janette Barlow
    • You are too kind and I am glad these ticked your box of things to try

      Reply

      by Helen Minns on 16/12/2012, 17:22
      Helen Minns
  • I served this as an entree and it was a hit! Will cook again. Thanks:)

    Reply

    by Lea Potts on 29/12/2012, 17:25
    Lea Potts
    • these can be perfect finger food .. you are very welcome.

      Reply

      by Helen Minns on 30/12/2012, 08:47
      Helen Minns
  • MMMM, crispy and creamy all in the same bite.

    Reply

    by Tess Hudson on 17/05/2013, 01:00
    Tess Hudson
    • my zucchini have been very giving this year, both flower and fruit. this dish has featured in our menu many times. Next season I hope to do the same as it is a very morish item for that very reason :D

      Reply

      by Helen Minns on 17/05/2013, 08:01
      Helen Minns
  • I’m normally adverse to anything zucchini, but yum!

    Reply

    by Nell Hungerford on 16/08/2013, 14:45
    Nell Hungerford
    • about to plant several new varieties as I had such creative fun with the ones I grew last year. I am glad you liked this idea and hope your zucchini aversion is reduced as a result :D

      Reply

      by Helen Minns on 27/08/2013, 12:33
      Helen Minns
  • We planted zucchini for the first time lasts year. We had plenty of zucchini flowers! I used them but had not really an idea what to do with it. Next time I will give that a go. I will replace the goats cheese, but that should not be an issue — I love this :-)

    Reply

    by Angela H. on 11/06/2014, 08:39
    Angela H.
    • I have been thinking of a few alternative stuffings. Perhaps quinoa with some chia gel to hold it together more with herbs?
      unsweetened coconut yogurt incubated with some ground tapioca to make it mashable? just add a few asian flavours and serve with a Thai dipping sauce?

      Reply

      by Helen Minns on 11/06/2014, 10:06
      Helen Minns
      • Sounds good to me! I will give my plant based feta a go — or my homemade macadamia cheese. I think a soy mince & rice mix with herbs also would work great … can’t wait until the next zucchini flower season :-)

        Reply

        by Angela H. on 11/06/2014, 16:57
        Angela H.