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Fiori di Zucca Fritti – Fried Zucchini Blossoms Recipe

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This recipe for Fiori di Zucca Fritti – Fried Zucchini Blossoms, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanelle Palmer
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
20 Zucchini Blossoms (generally can only be bought in Spring)
1˝ cups plain flour
Beer
Sea salt to taste
Peanut oil

Directions:
Directions:
First, with a small pair of scissors, snip each petal down to the stem to open up the blossom. If the stems are still attached snip them off. Sprinkle the flowers with a little water and lay them to dry, stem side up, petals spread out like a sunflower.
In a shallow, broad bowl, beat together the flour and beer to form a batter that’s slightly thicker then heavy cream. Stir in a little sea salt. Cover the batter and let it rest while the oil heats. Put the peanut oil in a heavy saucepan to a depth of 3 inches. Heat the oil on medium flame, as heating it too quickly results in cool spots, which result in uneven frying.
When all is ready, slide the blossoms, one at a time, into the batter and then into the oil; cooking only 3 or 4 at a time. As they turn deeply golden, remove them with tongs and let them sit a moment on absorbent paper. Grind a little sea salt over them.
Tip: Do not substitute the peanut oil for different oil, because peanut oil can reach the highest temperatures without smoking.
This is not a dish you’d cook for a crowd as they are best eaten immediately and are very moorish.

Number Of Servings:
Number Of Servings:
4 servings or 8 appetiser servings
Personal Notes:
Personal Notes:
Shanelle and James was living in Pisa, Italy for four months in 2005.

 

 

 

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