These make an elegant stuffed zucchini flower. You can stuff them with whatever meat filling you like, from ground pork, to chicken, even ground shrimp or uncooked sausage meat. If you use uncooked sausage meat, you don't need the extra flavorings like the garlic or Worcestershire/soy sauce if you don't want to add it. Try to keep the filling sizes consistent so that cooking time will be the same for all flowers. A thinner stuffed flower will cook quicker than a thicker stuffed flower. Adjust cooking times as needed. Don’t overcrowd the pan when frying. Cook in batches as needed.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Servings: 6Servings
Calories: 187kcal
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Ingredients
12-14zucchini flowers, center pistil or stamens removed
3/4cup(180ml)cold water(approximately) or more if needed
oil for frying
Instructions
If needed, remove the center pistil or stamen from each of the flower.
In bowl, combine filling ingredients (ground meat, egg yolk, Worcestershire or soy sauce, garlic, sugar, and black pepper).
Stuff about 1 Tablespoon of filling into each flower, leaving a little room at the top of the flowers to close the petals around the filling (amount will vary depending on size of the flowers).
Make the batter: whisk together the flour, baking powder, salt, and black pepper. Whisk in water, starting with ¾ cup of water first. You want the batter to be the consistency similar to heavy cream. Add additional water as needed. Whisk until there are no lumps and the batter is smooth.
Dip the stuffed flowers in batter, allowing excess to drip off.
Heat skillet or pan with oil about 3/4-inch (2 cm) deep on medium-high heat. Heat oil to 350°F/175°C. Fry the stuffed flowers for about 2 minutes per side until golden brown, or until filling is cooked. Cook in batches if needed, don't overcrowd the pan.
Remove from oil and let drain on paper towels. Serve warm.