Fried Zucchini Blossoms
8 appetizer servings
Ingredients
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounces chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
ingredient info
Zucchini blossoms are sold at farmers’ markets, better supermarkets, and melissas.com.
Preparation
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, try Crispy-Fried Zucchini Blossoms.
variation #2
Stuffed blossoms are a favorite in Italy. See our Stuffed Zucchini Blossoms recipe.
Nutritional information
One serving contains:
Calories (kcal) 117.9
%Calories from Fat 66.0
Fat (g) 8.8
Saturated Fat (g) 0.7
Cholesterol (mg) 0
Carbohydrates (g) 8.8
Dietary Fiber (g) 0.3
Total Sugars (g) 0.7
Net Carbs (g) 8.4
Protein (g) 1.3
Sodium (mg) 73.8
credit to: the Bon Appétit Test Kitchen