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Fried Zucchini Blossoms

Yes, you can shred them in salads or stirred into risottos. All spring-time classics. But for me, them fried is like an instant lift to a Roman trattoria.

From The Food of Italy,

Batter

  • 3 egg whites
  • 2 tsp olive oil
  • ½ C all-purpose flour
  • warm water

 

  • ~15 blossoms for frying
  • Corn or peanut oil for deep frying

 

  1. Sift flour into a bowl and stir in ¼ tsp salt. Mix in the oil then slowly add ¼~½ C warm water, changing to a whisk when the batter becomes liquid. Continue whisking until the batter is smooth and thick.
  2. Whisk the egg whites in a separate bowl until stiff peaks form, then fold into batter.
  3. Dip the blossoms in batter until all sides are coated. Drop in 350F hot oil and fry until golden brown. Turn once to fry both sides.
  4. Drain on paper towels and sprinkle with salt.
  5. Serve immediately.
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