comments (0) May 30th, 2010

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alethor alethor, member
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30 large zucchini blossoms with 3- to 5- inch stems

1 cup unbleached all-purpose flour

½ cup cornstarch

3 large egg whites

1 cup chilled sparkling water

olive oil for frying

Collect the flowers early in the morning (they will start to close around 9am). Use only the male flowers. Cut the pistils and wash the flowers. Store them in a Ziploc bag with a paper towel inside. Seal the bag and put them in the fridge. They can stay in this way up to 3-4 days, after they will close. If you don’t wash them right away they will also close. I normally collect the flowers from Thursday, so I can have “food for the Gods” for the weekend.


Remove pistils from blossoms.

In a large bowl, whisk together flour, cornstarch and generous pinch salt. In a second clean, dry bowl, beat egg whites to soft peaks.

Fold whites into flour mixture.

Add sparkling water by the 1/4 cupful, stirring between additions to incorporate completely. If butter is lumpy, whisk together until smooth.

In a deep skillet, heat 1 inch oil to 360 degrees.

Holding the blossoms by the stem and working quickly in batches of 4, dip the blossoms, one at a time, in batter, coating blossoms completely and letting excess batter drip off.

Fry coated blossoms in the oil, turning with a slotted spoon, until golden and crisp, about 2 minutes.

Transfer fried blossoms to paper towels to drain; sprinkle with salt.

Let cool slightly before serving. Serve warm.

posted in: fried zucchini blossoms. fiori di zucca fritti