Tapas: Crispy Fried Zucchini Blossoms

By á-3151

Ingredients

• Vegetable oil (for frying)
• 1 1/4 cups all-purpose flour
• 1 teaspoon kosher salt
• 12 ounces chilled Pilsner, lager-style beer, or club soda
• 3 stiffly beaten egg whites
• Zucchini blossoms (stamens removed; about 2 dozen)
• Sea salt
• ingredient info
• Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com.

Details

Adapted from bonappetit.com

Preparation

Step 1

In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). Fold egg whites into batter. One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.