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.
- Portion size 6 servings
- Credits : August 2009
Ingredients
Method
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.
Nutritional facts per each of 6 servings: about
- Sodium 1 mg
- Protein 1 g
- Calories 68.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 4.0
- Folate 9.0
- Vitamin A 1.0
