Be inspired with Recipes created by Chefs.
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|20||L||Crisco Canola Oil|
|13||g||White Wings Cornflour|
|20||mL||Lemon Juice (Fresh)|
|240||mL||Sparkling Water (Cold)|
|13||g||Bi Carb Soda|
|50||g||Tabasco Siracha Hot Sauce|
For the filling, thinly slice some thyme, oregano and dill and place in a bowl. Add dijon mustard, lemon juice, salt, pepper, olive oil, cashew cheese and some chopped roasted cashews. Stir until the ingredients combine and place it into a piping bag to chill in the fridge for 20 mixtures.
Once the mixture has chilled, gently open the zucchini flowers and fill with a tablespoon of filling. Don’t overfill them as they may open and fall to pieces during frying. Gently close the flowers and place them in the fridge.
To make the tempura batter, use aquafaba (chickpea juice) to replace egg whites. Pour the aquafaba into a bowl and whisk with a mixer for 10 minutes, until the liquid becomes light and fluffy to mimic the texture of egg whites. In a separate bowl, whisk together the rice flour, bi carb soda, White Wings Cornflour and sparkling water and aquafaba.
Coat the filled zucchini flowers in cornflour before dipping them in the tempura batter. Then, deep fry the zucchini flowers in heated Crisco Canola Oil and cook for two to three minutes. It is important to note that tempura batter doesn’t turn golden brown, it stays light in colour even when cooked.
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Mix the Vegan mayonnaise and Siracha hot sauce in a bowl until it’s fully incorporated. Serve the zucchini flowers with the side of Siracha mayonnaise dipping sauce.
Want to know more about the vegan diet? Check out our in-depth vegan resource guide.