Diary of a Foodie
Fried Zucchini Blossoms
Diary of a Foodie: Season One: Italy: Home Cooking
- Active Time:25 min
- Start to Finish:25 min
- 2/3 cup all-purpose flour
- 2/3 cup club soda or beer (not dark)
- 1/4 teaspoon salt
- About 4 cups vegetable oil for deep frying
- 18 zucchini blossoms
Special equipment:a deep-fat thermometer
Whisk together flour, club soda, and salt in a bowl until smooth.
Heat 1 inch oil in a 3-quart wide heavy saucepan over moderate heat until it registers 375°F on thermometer. Working in batches of 3, dip blossoms in batter to coat, brushing them against side of bowl to remove excess batter, and fry, turning occasionally with a slotted spoon, until golden, 1 to 2 minutes per batch. Transfer to paper towels to drain and sprinkle lightly with salt. (Return oil to 375°F between batches.) Serve warm.
- Batter can be made up to 2 hours ahead and chilled, covered. Bring to room temperature and whisk again before using.
- First batches of fried blossoms can be kept warm on a baking sheet in a 350°F oven until all of blossoms are fried.
- Blossoms can also be panfried, but they will not be as crisp and three-dimensional as deep-fried ones. Instead of making batter, stir together 1/2 cup all-purpose flour and 1/2 teaspoon salt and toss blossoms in flour mixture, shaking off excess. Heat 2 tablespoons unsalted butter in a 12-inch heavy skillet over moderately high heat until the foam subsides. Add blossoms in batches and cook, stirring, until they just begin to wilt, 1 to 2 minutes.