Spring 2011 Newsletter: A recipe from Tuscany: Fried Zucchini Blossoms

A recipe from Tuscany: Fried Zucchini Blossoms

A recipe from Tuscany: Fried Zucchini Blossoms

Ingredients:

About 1 lb of zucchini blossoms
1 cup flour
1 – 1½ cups water or beer
Extra virgin olive oil
Salt

Preparation:

Clean the zucchini blossoms, removing the pistils, and run quickly under cold water.

Prepare a batter with the flour, a pinch of salt, two tablespoons of olive oil and enough beer or water to reach a consistency of heavy cream. Let the batter rest for up to two hours.

Just before you are ready to serve them, pass the flowers through the batter and fry them in deep, very hot olive oil turning them quickly. When they are golden, remove them and place them on an absorbent paper towel. Sprinkle with salt and enjoy!

If you have batter left over, try dipping some sage leaves in the batter and frying them. They are delicious with a glass of chilled white wine.



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