0.0 – 0 reviews • Low-Fat
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon baking powder
- Sea salt and freshly cracked black pepper
- 1/2 cup sparkling mineral water
- Extra-virgin olive oil, for pan-frying
- 12 zucchini flowers, stamens removed
Instructions
- Sift the flour, curry powder and baking powder into a large mixing bowl, and season with salt and pepper. Make a well in the center of the mixture and whisk in enough sparkling mineral water to make a very runny and smooth batter.
- Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat.
- Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess.
- Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown.
- Remove the flowers with a slotted spoon and then drain on a paper towel.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
127 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
25 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
164 mg |
| Serving Size |
1 of 4 servings |
| Calories |
127 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
25 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
164 mg |