Fried Zucchini Blossoms: Diary of a Foodie : gourmet.com

Diary of a Foodie

Makes18 hors d'oeuvres

January 2007

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.

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.

Photograph by Romulo Yanes