We used one of our favorite and easy pork egg roll fillings and added them to an elegant stuffed zucchini flower. The result? A wonderful stuffed zucchini flower that all our friends devoured in less than 5 minutes. It’s a winner.
about 12- 14 zucchini flowers, center pistil or stamens removed
For the batter:
1cup(125g) all purpose flour
½teaspoonkosher or sea salt
¼teaspoonfresh cracked black pepper
1cupcold water(240ml) (approximately)
oil for frying
In bowl, combine Vietnamese Pork Stuffing ingredients, except for the zucchini flowers (ground pork, garlic, sugar, black pepper, fish sauce, and egg yolk). Let filling marinade in the fridge for 1 hour.
Make the batter: combine the flour, salt and black pepper. Slowly whisk in water, starting with ¾ cup first, until consistency of the batter is like heavy cream. Add a few tablespoons of water at a time if needed. Combine well and break up all flour lumps until smooth.
Stuff about 2 teaspoons of filling into each flower, leaving some room at top of flowers to twist and close the filling.
Heat frying skillet with oil to 350° F. Fill with enough oil to fry the flowers.
Dip zucchini flowers in batter, shake off excess, then fry on medium-high heat for about 5 minutes until golden brown, or until filling is cooked.
Try to keep the filling sizes consistent so that cooking time will be the same for all flowers. Also, stuffing the flower with a thinner, longer filling will cook quicker than a thick, fat center filling.
Crispy Vietnamese Pork Stuffed Zucchini Flowers - https://whiteonricecouple.com/recipes/pork-stuffed-zucchini-flowers/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.