Fried Zucchini Or Squash Flowers Recipes

FRIED ZUCCHINI OR SQUASH FLOWERS

Steps:

• Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
• Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
• Whisk the egg white into small peaks and fold it into the batter.
• Place a mozzerella stick inside each flower and secure it with a toothpick.
• Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
• Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.

FRIED ZUCCHINI FLOWERS

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.

FRIED ZUCCHINI BLOSSOMS

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.