Vegan Zucchini Flowers Recipe

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I’m Excited to share with you today my Vegan Zucchini Flower recipe. This is something I have loved and always looked forward to when I was a child, every summer, when I would visit my grandmother in Italy, Nonna Elvira Around this time of year we start to see these bright, beautiful flowers stem from the courgettes. Which are picked and prepared to eat. The traditional way of preparing these is using egg in the mix and frying them in refined oil. Which as we all know isn’t too good for us. So instead of not eating them at all I created a simple, quick, easy recipe for you guys to enjoy! I Hope you love these as much as I do!

 

Courgette flowers

Vegan Zucchini Flowers Recipe

Photos by Andrewprod

Also known as courgette blossoms, are a highly nutritional food! These flowers can provide a significant portion of your daily vitamin C intake. As well as containing vitamins A, E, C and K and providing minerals like magnesium, zinc, copper, calcium, potassium, and manganese. Zucchini flowers are extremely low in calories, one cup only has 5 calories and has 95% water content which keeps you hydrated! Zucchini flowers love your heart. The potassium helps reduce blood pressure, with the magnesium keeping your blood pressure at a normal rate. Not just lookers eh!

 

Vegan Zucchini Flowers Recipe

 

Ingredients:

  • 30 Zucchini flowers
  • 1 cup Chestnut flour
  • 1 tsp Bicarbonate soda (aluminium free)
  • 1/2 tsp Himalayan salt
  • 1 cup Spring water
  • 1/2 tsp Cayenne pepper
  • Extra Virgin Coconut oil

Instructions;

  1. If you are picking them yourself they are best picked in the morning when they are fresh and soft, also pick the ones with closed buds. Whether freshly picked or shop bought just make sure you give the flowers good rinse, peel back the petals gently and remove any insects that could be inside. Then lay on a clean dish towel._D819081

2. In a bowl mix together Chestnut flour, Bicarbonate soda, Spring water, Himalayan salt and Cayenne pepper until you have a lump free mixture.

3. Spoon your coconut oil in to your pan set on high heat.

4. While you are waiting for your pan to heat up you can start to dip your first few flowers in the batter. You can put as many in that fit into your pan just make sure to leave a little space between each flower so that you have room to turn them.

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5.  Once the pan and coconut oil are hot, one by one take your flowers from the batter and put into the pan.

_D819113 6. Carefully turn the flowers around so each side has touched the pan and starts to brown. When each flower has cooked off you can start to take them out and plate them. Remember to keep adding coconut oil as you don’t want the pan to dry out, I’d suggest a couple cm of oil under each flower. Keep repeating this until you have used all the flowers up.

 

Tip:  If you have any batter left and no flowers then I sometimes cut up courgettes and carrots thinly and do the same thing.

 

 

_D819134                                Photos by Andrewprod

 

I hope you guys enjoy these as I much as I do and don’t forget to leave any questions and comments below!

Until next time

Honestly
Alessandra x

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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