Vietnamese Fried Zucchini Blossoms

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In case anyone is interested in growing zucchini in the garden, every family only needs one plant and not eight – like us…

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In a happy spot, zucchini can be very productive. I love a garden fresh zucchini but their blossoms are the delight of my summer vegetable garden. If you’re not growing your own, zucchini flowers are often available this time of year at farmers markets and specialty grocery stores.

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Vietnamese Stuffed Zucchini Flowers

  • 12 zucchini flowers, pistils and stamens removed
  • 1/2 lb ground pork or chicken
  • 1 Tbsp fish sauce
  • 1 tsp soy sacue
  • 1 Tbsp minced lemon grass
  • 1 clove garlic, minced
  • 1/2 tsp white pepper
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/3 cup chopped green onions

Batter

  • 1 cup flour
  • 1 1/4 cup beer or club soda
  • 1 tsp kosher salt
  • fresh pepper

To Cook and Serve

  • Sweet chili sauce and cilantro for serving
  • Oil for frying

Mix the ground meat, fish sauce, lemon grass, garlic, white pepper, egg yolk, salt and green onions. This can be done up to a day in advance and chilled. In fact, the meat will be easier to handle when chilled.

Heat an inch of oil in a large pot to 350°F.

Mix the batter in a medium bowl until it is free of lumps.

Stuff flowers with the ground meat, dip liberally in the batter and fry until golden brown and cooked through. Remove with a slotted spoon onto a paper towel.

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Serve with lots of sweet chili sauce.

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