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Cook the Book

Cook the Book: Deep-Fried Zucchini Blossoms

Cook the Book: Deep-Fried Zucchini Blossoms

Today's featured recipe from Cucina del Sole is for deep-fried zucchini blossoms. If you grow your own zucchini, you should have no problem procuring blossoms. If not, check at a farmers' market.

Cook the Book: Deep-Fried Zucchini Blossoms

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About This Recipe

Ingredients

  • 40 fresh zucchini blossoms
  • 1/2 cup unbleached all-purpose flour
  • Sea salt and freshly ground black pepper
  • 1/2 cup finely minced flat-leaf parsley (optional)
  • Extra-virgin olive oil, for deep-fat frying

Procedures

  1. 1

    Rinse the blossoms carefully, leaving the stems attached, and gently shake them dry.

  2. 2

    Put the flour in a small bowl and add salt and pepper to taste. Use a fork or wire whisk to beat in tepid water, a little at a time, until you have a batter that is about the consistency of heavy whipping cream. Add parsley to the batter if you wish.

  3. 3

    Serve immediately, while still hot, sprinkling the blossoms with more salt if necessary.

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