Fried Zucchini Blossoms

By danyell923

Recipes & Menus | recipes

Fried Zucchini Blossoms
Beaten egg whites are folded into an airy batter that fries up light and crisp. (Try it with fritto misto, too.) Look for fresh zucchini blossoms—also called squash blossoms—at your farmers’ market, or order from melissas.com.

Makes 24

Recipe by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.

Photograph by David Loftus

August 2012

Ingredients

• 1 cup all-purpose flour
• 1/4 cup extra-virgin olive oil
• 2 teaspoons kosher salt, plus more to taste
• Vegetable oil, for frying
• 6 large egg whites
• 24 zucchini blossoms, stamens removed

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Whisk flour and olive oil in a large bowl to combine (dry, pea-size balls will form). Add 3/4 cup warm water; whisk until a smooth, thick pancake-like batter forms. Whisk in 2 tsp. salt. Let batter rest, uncovered, at room temperature for 1–2 hours.

Pour vegetable oil into a large heavy high-sided skiller to a depth of 1/2". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 375° in a heavy, high-sided large skillet until a candy-thermometer attached to side of skillet registers 375°.

Beat egg whites until medium-stiff peaks form; gently whisk one third of the white into batter to loosen, then gently fold in the rest of the whites until just incorporated.

Working in batches of 6, dip blossoms in batter, letting excess batter drip back into bowl. Fry, turning occasionally, until golden and crispy, 3–4 minutes per batch. Transfer to paper towels. Season with salt; serve hot.

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