to market: fried zucchini blossoms

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…..

Enjoy!

Fried Zucchini Blossoms
from Epicurious

Vegetable oil
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).