FRIED ZUCCHINI FLOWERS
In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.
Provided by Karen Gallinetti
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Clean flowers and dry with a paper towel.
- Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
- Heat vegetable oil in a deep skillet over medium heat.
- Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 17.2 g, Cholesterol 63.6 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 526.8 mg, Sugar 1.1 g
FRIED ZUCCHINI BLOSSOMS
Provided by Bon Appétit Test Kitchen
Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit
Number Of Ingredients 7
Steps:
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- Variation #1:
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Variataion #2:
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
FRIED ZUCCHINI BATTER
Recipe from box of Argo Cornstarch in the early 80's. This batter is light and tasty. Posting recipe as request from one of my sons. This batter is great for zucchini, but can be used on any thing you would like to fry up! Many reviews complain of the lack of seasoning. I have taken the garlic powder up to 1 tsp. and it helps, a dash of hot sauce works well too. If you must, sprinkle lightly with additional salt immediately after removing from the frying oil. Another tip - I prefer the thinner batter for a lighter and crunchier coating on the veggies (the thicker batter just seems to be too doughy for our tastes).
Provided by CindiJ
Categories Vegetable
Time 10m
Yield 1 large zucchini, 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
- This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.
Nutrition Facts : Calories 93.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 31, Sodium 656, Carbohydrate 19.1, Fiber 0.4, Sugar 0.1, Protein 1.7
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