Deep-fried zucchini flowers (blossoms)
These were picked today, straight off the zucchini plants in my Nonna's garden. If you don't have a zucchini garden, you can get them at most grocery stores - they're best used the same day they are picked. Look for blossoms with green, moist stems that haven't dried out, and bright orange flours that aren't wilted.
Peanut oil/ Canola oil for deep frying
6-8 zucchini blossoms (hand picked
2 tbsp milk
1/4 cup flour
flaked sea salt and pepper
I had about 16 flowers, so the recipe is doubled.
|Wash and dry flowers thoroughly. Remove the pistil (the inner part|
of the flower).
|Put the egg and milk in a shallow disk, add salt and pepper, |
and whisk to combine.
|Mix the flour with salt and pepper in another shallow dish.|
|Dip the zucchini in the egg wash..|
|..and then into the flour mixture...|
|...so they look something like this.|
|Heat oil to a frying temperature of 350F-180C. Drop in the flowers.|
|Remove when they're golden brown (about 10 seconds).|
|Drain on paper towel and serve.|