Wednesday, February 19, 2014

How to cook zucchini flowers with garlic

Garlic-Fried Zucchini Flowers

By: 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
  1. 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).
  2. Pre-heat a non-stick wok pan or large skillet and get it nice and hot.
  3. 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.
  4. Add the vegetables. Stir-fry for 1 to 2 minutes.
  5. 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.
  6. Serve, sprinkle salt and pepper, and enjoy!

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