Zucchini blossom fritters

Les beignets de courgettes fleurs

File:Zucchini and blossoms at market on Fondamenta Sant Anna, Castello (6293030821).jpg
15 minutes
Cooking time : 15 minutes
Ingredients for 4 people :

A dozen zucchini blossoms
1 1/4 cups of flour
2 eggs, separated
1/2 cup milk
1/2 water
1 tablespoon olive oil, plus more for frying
Pepper and salt

Build the flour into a small mountain inside a salad bowl and pour the egg yolks and a tablespoon of olive oil over it. Mix together and slowly add the water and the milk. Add pepper and salt. Leave to rest for a half hour.

Do not wash the zucchini blossoms, just shake off any dirt by hand. Cut the stems to leave about 4 inches and remove the yellowy/orange pistil from inside as this may be a little bitter.

Beat the egg whites until stiff.

Gently fold the egg-whites into the fritter mixture

In a large frying pan heat a generous amount of olive oil.

Dip each flower one after the other first into the fritter mixture then place into the hot oil. With a little experience you will be able to cook several flowers at the same time. After cooking each side for between one and two minutes, take each flower out by its stalk and let them drain off the excess oil on paper towels.

Serve on a dish which you have previously warmed in the oven.

As there is always a little batter left over, the housewives of Nice (who do not like waste), have the habit of blending it with coarsely grated zucchini, and dropping the batter by the tablespoon in to the oil to make zucchini fritters.

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