Fried Zucchini Blossoms
This recipe makes 6 servings
|per each of 6 servings: about||-|
|total fat||4 g|
|sat. fat||1 g|
- Portion size: 4-6
The batter for these blossoms is used in Italy for frying vegetables, including thin slices of zucchini. For the best flavour, sprinkle the blossoms with salt and eat immediately.
- 2/3 cup 2/3cupwater
- 1/2 cup 1/2cupall-purpose flour
- 12 12zucchini blossomzucchini blossoms
- Extra-virgin olive oil
- pinch pinchsea salt or salt
In small shallow bowl and using fork, stir water with flour until smooth.
Gently open zucchini blossoms and wipe off any dirt inside; trim long stems. Dip each flower into batter, scraping off any excess.
Meanwhile, pour enough oil into shallow skillet to be 1/2 inch (1 cm) deep; heat over medium-high heat just until bubbles form around wooden spoon. Fry blossoms, turning once, until crisp and golden, 4 to 5 minutes. Drain on paper towel. Sprinkle with salt as desired. Serve immediately. Makes 4 to 6 servings.
Source : August 2009