Ingredients:
Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen. Leave at t least 2 inches of stem intact to aid in dipping and frying. In a small bowl, add about 1/2 cup of flour and a pinch of salt. Add enough beer to the flour, whisking until smooth, until you have created a batter the consistency of cream. Beat the egg whites until stiff, then carefully fold into the beer batter until mixed. Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer. Sprinkle the flour onto a plate. Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off. Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden brown. Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper. Repeat the process with the remaining stuffed zucchini flowers until they are all fried. Serve on a platter with a sprinkling of sea salt on top. Serve immediately.
Courtesy of: Deborah Mele
- 2 to 16 Fresh Picked Zucchini Flowers
- Beer
- All-purpose Flour
- 2 Egg Whites
- Sea Salt
- Oil For Frying
Use a soft brush to clean the zucchini flowers and carefully remove the inner stamen. Leave at t least 2 inches of stem intact to aid in dipping and frying. In a small bowl, add about 1/2 cup of flour and a pinch of salt. Add enough beer to the flour, whisking until smooth, until you have created a batter the consistency of cream. Beat the egg whites until stiff, then carefully fold into the beer batter until mixed. Heat the frying oil in a heavy bottomed saucepan until it reaches 375 degrees F. checking it with a kitchen thermometer. Sprinkle the flour onto a plate. Dredge the stuffed zucchini flowers in the flour, then dip them into the batter until lightly coated, holding the flower over the bowl for a few seconds letting the excess batter drip off. Carefully lower the stuffed zucchini flowers into the hot oil in batches. Fry for 3-4 minutes, or until crisp and golden brown. Remove from the oil using a slotted spoon and set aside to drain on a plate topped with a few layers of kitchen paper. Repeat the process with the remaining stuffed zucchini flowers until they are all fried. Serve on a platter with a sprinkling of sea salt on top. Serve immediately.
Courtesy of: Deborah Mele
RSS Feed