Name: Alla Wolf-Tasker’s tempura zucchini flowers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 200 gm plain flour, sifted, plus extra for dusting; 50 gm cornflour, sifted; 30 gm baking powder; 12 zucchini flowers (preferably female with small zucchini attached); Oil for deep-frying; Lemon wedges and mayonnaise, to serve

“We often serve these zucchini flowers with a sauce Jacqueline,” says Alla Wolf-Tasker, executive chef of Dairy Flat Farm in Daylesford, central Victoria. “But they are also excellent on their own, crisp and well-seasoned.”

Ingredients

200 gm plain flour, sifted, plus extra for dusting

50 gm cornflour, sifted

30 gm baking powder

12 zucchini flowers (preferably female with small zucchini attached)

Oil for deep-frying

Lemon wedges and mayonnaise, to serve

Method

1.For tempura batter, whisk flours, baking powder and iced water (about 450ml) in a large bowl to form a batter the consistency of pouring cream.

2.Remove stamens from inside each flower by gently opening flower and carefully snapping off stamen. Heat enough oil in a medium saucepan to reach a depth of 5cm, to 180°C. Dust flowers in extra flour then dip, one at a time, into batter and deep-fry, turning halfway, until golden and crisp (4 minutes). Drain on paper towel and season with salt. Serve with lemon wedges and mayonnaise.

Leftover tempura batter will keep for up to 3 days in the fridge. Stir and add water before use.
Notes

Alla Wolf-Tasker

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Ingredients

Method

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