Fried Zucchini Flowers
Leah Koenig
When summer’s garden or CSA brings on an (over?)abundance of zucchini, try making these tasty, fried goodies.
ingredients
- 3/4 c. plus 2 tbsp. all purpose flour
- 1/4 tsp. salt
- 1 1/2 tbsp. olive oil
- 1 egg yolk
- Pinch nutmeg
- 3 tbsp. dry white wine
- 3/4 c. cold water
- Oil for deep frying
- 1 egg white
- 16 male zucchini flowers or 16 sm. spinach leaves
- Salt
directions
- 1
For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.
- 2
When ready to serve, heat oil for deep frying to 375 degrees. Beat egg white until stiff. Fold into batter, blending well. Dip flowers one at a time into batter and add to oil (do not crowd). Fry until golden brown, about 1 minute per side. Remove with strainer or slotted spoon and drain on paper towels.
- 3
Transfer to dish, sprinkle with salt and serve.
notes
The male flower is a bright orange blossom and develops only a small thin stem that does not grow into a vegetable.
Source: The Jew & The Carrot
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