Food & Entertaining - Garden to Table

Chilled cucumber & dill soup with tempura zucchini flowers

A quick and easy summer soup from the Hampton Island menu

Tempura zucchini flowers
Makes 12

Vegetable oil, for frying
2    large egg yolks
1    cup (250 ml) ice water
1    cup (250 ml) all-purpose flour
12  fresh zucchini flowers with stems attached
Kosher salt and freshly ground black pepper to taste

1. Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375°F.

2. In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water, mixing to combine. Add flour and continue to mix until the batter is the consistency of heavy cream. Holding 2 zucchini flowers at a time by the stem, dip them into the batter to coat completely, and then lift them to let the excess batter drip off. Handling very gently, ease the flowers into the hot oil and fry for about 2 minutes, until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels; season with salt and pepper while still hot. Repeat with the remaining flowers and use as garnish for Chilled Cucumber & Dill Soup.

Created by Chef Paul A. Paskins, Hampton Island preserve


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