Zucchini Blossoms stuffed and or fried!
Its almost that time; just barely here in the United States but if you go to Italy you will likely find these baby zucchini in the farmers markets with their blossoms attached, and you’re in for a double treat: on the one hand the zucchini, which can be cooked all sorts of ways, and the other the blossoms, which are wonderful fried. The joy of spring!
This is a simple recipe for fried zucchini blossoms, they can also be stuffed with everything from ricotta cheese mixed with fresh herbs or even Italian meats…..
To make fried zucchini blossoms you’ll need:
18 zucchini blossoms
A pint (500 ml) cold water (sparkling adds a nice touch), or a mixture of beer and water
3 heaping tablespoons flour, or enough to give the batter the consistency of heavy cream — it should stick to the blossoms
An egg, lightly beaten
Sea Salt
Olive oil or lard, for frying
Trim the stems of the zucchini blossoms, remove the pistils, wash them gently and pat them dry just as gently.
Prepare the batter by combining the milk (and beer), flour and egg.
Heat the oil it needs to be hot but not smoking, you want to brown them nicely.
Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.
Recipe and photos courtesy of about.com Italian Cooking and living.
NowThatsItalian 