Garlic-Fried Zucchini FlowersBy: Chef Cristian Feher
The other day I found a little treasure at the local farmers market - a basket of zucchini flowers they had set aside. I jumped on it like (I can't think of a politically correct way to finish that sentence). Needless to say, I bought the whole basket. Zucchini flowers may be available where you live, but here in Tampa they are a rarity.
I got these home and thought they would make a good episode on my online food channel, The Hot Skillet, so we shot a video right away using these beautiful, fresh flowers. I didn't want to do the usual - battering them and deep-frying, or stuffing them. That's been done to death! But I thought that stir-frying them Chinese-style with garlic would make a great dish, and I was right! They turned out fantastic!
Here is the recipe.
- Zucchini flowers
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 6 cloves of garlic, sliced
- 1/4 cup of peanut oil (or Coconut Oil)
- 1/2 cup of chicken stock
- 1 1/2 tsp of corn starch
- 1 tsp of sugar
- salt and pepper to taste
- Wash and drain your zucchini flowers under cold water. Julienne (cut into thin strips) the carrot and peppers. Slice the garlic. Mix the sugar and corn starch well with luke-warm, or cold chicken stock (not hot).
- Pre-heat a non-stick wok pan or large skillet and get it nice and hot.
- Put oil in pan. When oil starts to smoke, add the garlic and fry for a few seconds. Keep the garlic moving so it doesn’t burn.
- Add the vegetables. Stir-fry for 1 to 2 minutes.
- Add the chicken stock mixture, toss and stir until all vegetables are covered by the sauce and are glossy – about another 30 seconds to a minute.
- Serve, sprinkle salt and pepper, and enjoy!