Fried Zucchini Blossoms
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| per each of 6 servings: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 4 |
| vit A | 1 |
| folate | 9 |
- 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.
Ingredients
- 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
Preparation
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
