This, my friends, is one of my very favorite treats:
I don’t remember where or when I first sampled fried zucchini blossoms but it was definitely a game-changer. I love them stuffed with ricotta cheese, dusted with confectioner’s sugar, or plain and simple – like I made them here.
I was lucky enough to be presented with these lovelies at a dinner with friends last night. Along with some tender lettuce, a container of the tiniest raspberries I’ve ever seen (I actually sat at the restaurant sampling them), and two perfect zucchini, was a bag of blossoms.
Zucchini blossoms are very delicate and should be used within a day or two – not that I needed any incentive…..
1 1/4 c. flour
1 t. kosher salt
12 oz. chilled beer or club soda
24 zucchini blossoms, stamens removed **
Heat 2″ of oil in a large pot until a deep-fry thermometer reads 350 degrees.
While oil is heating, whisk flour and salt in a medium bowl – whisk in beer or club soda until almost smooth (a few lumps are okay – do not over whisk or you’ll deflate the batter).
Working with one blossom at a time, dredge in the batter, allowing the excess to drip off. Gently immerse in the oil; do not overcrowd the pan. Cook, flipping once, till golden brown (about 3 minutes). Remove from oil and drain on paper towels. Sprinkle with sea salt or confectioner’s sugar and serve hot.
** To remove stamens, carefully insert your thumb and index finger into the flower, without tearing it, and pinch off the stamens (tip courtesy of Gustoso).
This delicious recipe brought to you by Sheri Silver