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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
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
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1
Rinse the blossoms carefully, leaving the stems attached, and gently shake them dry.
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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.
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3
Serve immediately, while still hot, sprinkling the blossoms with more salt if necessary.
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