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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 is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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