Stuffed Zucchini Flower Tempura With Tomato Sauce

3 faves
More from this source
Wolfgang Puck


Add a comment


Vegetable oil, for deep frying

16 large fresh basil leaves, patted completely dry with paper towels

2 cups all-purpose flour

1/2 cup cornstarch

1/4 cup rice flour

1 tablespoon baking powder

1 tablespoon salt

1 teaspoon cayenne pepper

3 cups soda water

8 ounces mild creamy goat cheese, at room temperature

5 sprigs fresh thyme, leaves removed and chopped

2 tablespoons chopped chervil

2 tablespoons chopped chives

1 teaspoon chopped rosemary leaves


freshly ground black pepper

2 tablespoons tablespoons extra-virgin olive oil

16 zucchini flowers, cleaned

5 tablespoons extra-virgin olive oil or melted unsalted butter

1/4 cup finely chopped onion

1 tablespoon minced garlic

pinch crushed red pepper flakes

2 cups peeled, seeded, and diced tomatoes

1 teaspoon sugar

4 thyme sprigs, leaves removed and minced

4 basil leaves, cut crosswise into thin strips

You might also like

Tempura Of Stuffed Courgette Flowers
Great British Chefs
Sous Vide Beef Tenderloin With Zucchini Flowers...
Carter Oblio
Heaven-And-Earth Tempura Cakes
Vegetable And Shrimp Tempura
Beer Battered Vegetables Tempura
Savour the Senses
Vegetable Tempura
BBC Good Food
Tempura Lobster Recipe (With Dipping Sauce)
Jamie Oliver
Crispy Vegetable And Shrimp Tempura
Parade Magazine
Vegetable Tempura With Soy & Dipping Sauce
BBC Good Food
Shrimp & Vegetable Tempura
SF Gate