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Diary of a Foodie

Fried Zucchini Blossoms

Diary of a Foodie: Season One: Italy: Home Cooking

Makes18 hors d'oeuvres
  • Active Time:25 min
  • Start to Finish:25 min
January 2007
  • 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 375F 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 375F between batches.) Serve warm.
Cooks' notes:
  • 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.
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