Deep Fried Zucchini Blossoms Food

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

DEEP-FRIED ZUCCHINI BLOSSOMS

Steps:

• Heat the oil to a frying temperature of 350 degrees F/180 degrees C.
• Wash the flowers and dry thoroughly.
• Put the egg and milk into a shallow dish and whisk to combine. Sprinkle with some salt and pepper. Sift the flour and cornstarch with a little more salt and pepper into another shallow dish.
• Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towels. Sprinkle with flaked sea salt and pepper and serve.

UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS

Steps:

• Wash and trim zucchini, (DO NOT PEEL).
• Cut zucchini into about 2 1/2" long by 1/2" thick strips.
• In a medium-size mixing bowl, beat eggs and milk until fluffy.
• In a plastic bag, add flour, seasoning salt and shake well.
• In a separate plastic bag, add finely crushed saltine crackers.
• Dip zucchini strips in egg mixture.
• Drop into flour mixture and shake well to coat.
• Dip again into egg mixture.
• Drop into crushed crackers and shake well to coat.
• Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
• Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
• Zucchini should be crunchy.
• Serve immediately with Bearnaise Sauce as a dip.
• SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
• NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
• Also, Panko crumbs would be excellent or cornflake crumbs.
• See recipe #382043.

FRIED ZUCCHINI

Steps:

• Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks. Heat the oven to 200. Beat eggs with salt and pepper in a shallow bowl or pie plate. Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs. Have a baking sheet ready, and several rectangles of wax or parchment paper.
• Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs. You want a thin, even layer of each coating; shake off any excess. Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices. Chill for at least 10 minutes or up to 3 hours.
• Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch. While the oil heats, line a plate with paper towels. The oil is ready when a pinch of flour sizzles immediately.
• Put a few zucchini pieces in the oil without crowding. When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini. As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed. Transfer to an ovenproof platter and keep warm in oven while you finish cooking. Add and heat up oil as necessary.
• Garnish with parsley and serve with lemon wedges.

DEEP-FRIED ZUCCHINI SPIRALS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag.
• Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour.
• Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.

DEEP FRIED ZUCCHINI

Steps:

• Heat your oil in a high sided pot to 375 degrees over medium high heat.
• Meanwhile, gently toss the zucchini spears with 1 tablespoon of flour.
• Mix together the 1/2 cup flour, salt, baking powder.
• Add the beer and mix gently. Don't worry about lumps.
• When your oil is ready, dip the zucchini in the batter, then fry to a golden brown colour. Make sure to not crowd them in the pot, a few at a time only.
• Drain on paper towel and enjoy.
• Sriracha-Lime Mayonnaise:.
• 2 tbs kewpie mayonnaise (Japanese mayo), 2 tsp sriracha, 2 tsp lime juice, touch of lime zest. Mix all ingredients together.

CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS

Steps:

• In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
• Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

FRIED ZUCCHINI BLOSSOMS

Steps:

• 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). 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.
• Variation #1:
• For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
• Variataion #2:
• Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

FRIED ZUCCHINI

Steps:

• Heat 2 inches of oil in a heavy pot such as a Dutch oven over medium heat until a deep-fry thermometer reads 350 degrees. Line a baking sheet with paper towels. Whisk together panko and Parmesan in a pie plate; season with salt and pepper. Place flour and eggs in two separate pie plates, and season each with 1 teaspoon salt and 1/4 teaspoon pepper.
• Dredge zucchini in flour, tapping off excess. Dip into eggs, turning to coat, then remove, allowing excess to drip back into dish. Transfer to panko mixture, turning to coat, and pressing gently to adhere.
• Working in batches so as not to crowd the pan, carefully lower zucchini into hot oil. Cook, turning occasionally, until golden brown all over and tender in the center, 1 1/2 to 2 minutes total. Allow oil to return to 350 degrees between batches. Remove and drain on prepared baking sheet. Season with salt. Serve with lemon wedges.

CURRIED FRIED ZUCCHINI BLOSSOMS

Steps:

• In a bowl whisk together the flour, the curry powder, and the salt, add 1 cup of the seltzer, and whisk the batter until it is smooth. Let the batter stand for 10 minutes and, if desired, thin it with enough of the remaining seltzer to reach the consistency of crêpe batter. In a small bowl toss together the mozzarella and the coriander and divide the mixture among the blossoms, stuffing it inside them and pressing the ends of the blossoms closed.
• In a deep skillet heat 1 inch of the oil to 375°F. on a deep-fat thermometer. Working quickly in batches, dip the blossoms, 1 at a time, in the batter, coating them completely, and fry them in the oil, turning them, for 1 1/2 to 2 minutes, or until they are golden and crisp. (Make sure the oil returns to 375°F. before adding each new batch.) Transfer the blossoms as they are fried with a slotted spoon to paper towels to drain, sprinkle them with salt, and serve them warm.