Fried Zucchini Flowers Recipes

FRIED ZUCCHINI BLOSSOMS

Steps:

• Gather the ingredients.
• Heat about 1/2 inch oil in a wide, deep pan to 375 F. Use a candy or frying thermometer to measure the temperature. No thermometer? Don't worry there are two other easy ways to make sure the oil is hot enough but not too hot: drop a breadcrumb into the oil, it should bob and sizzle in the oil immediately and brown in a few minutes, not immediately; or, stick the wooden handle of a kitchen spoon in the oil, the oil should bubble up around it immediately and steadily, but not violently or spatter. No immediate sizzle and the oil is too cold, too much sizzle and the oil is too hot.
• If you're making cheese-stuffed zucchini blossoms, use a small spoon to tuck about 1 teaspoon of the cheese in each blossom-work it in between the petals very gently so that the petals stay closed. Again, this step is fully optional and one I usually skip so as to keep the focus on the fresh flavor of the blossoms themselves.
• Meanwhile, in a small bowl, beat the egg. Beat in the flour and salt to make a thick batter. Whisk in enough of the club soda to make a very thin batter.
• Working with one zucchini blossom at a time, hold each zucchini blossom by its stem and dip it into the batter, moving it as necessary to coat it fully with batter. Lift it out and let excess batter drip off and back into the bowl. Careful place it in the oil and cook, undisturbed, until golden on one side, about 3 minutes. Turn over and cook until golden on the other side, about 2 minutes. Only add as many zucchini blossoms fit in a single layer in the pan without touching so they all have room to cook.
• When the blossoms are done, use a slotted spoon to lift them out of the oil. Quickly drain them on a layer of paper towels, sprinkle with salt, and serve immediately.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

FRIED ZUCCHINI FLOWERS

Steps:

• Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
• In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

FRIED ZUCCHINI BLOSSOMS

Steps:

• 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, fold 3 stiffly beaten egg whites into batter and proceed as above.
• Variataion #2:
• Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

FRIED ZUCCHINI FLOWERS

Steps:

• In a large pot or deep frying pan heat about 2" to 3" oil over medium heat. There needs to be enough oil for the flowers to float on top, or they will stick to the bottom. Heat until oil is roughly 350°.
• In a med mixing bowl combine flour and salt. Make a hole in the middle of the flower and add in your egg white. Then whisk in your beer until mixture is almost smooth (some small lumps are ok-do not overwhisk or batter will deflate).
• One by one dredge the blossoms in the batter, shaking off the excess, and gently lay in the oil. Do not over crowd the pan. Cook, flipping once with a slotted spoon or tongs.
• When blooms are golden brown, 2-3 minutes total, remove and lay on a plate with a paper towel to soak up any extra oil.
• Serve and Enjoy! Best eaten when hot!