Deep Fried Zucchini Flowers Food

FRIED ZUCCHINI FLOWERS

Steps:

• Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
• In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.

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.

FRIED ZUCCHINI FLOWERS

Steps:

• Clean flowers and dry with a paper towel.
• Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
• Heat vegetable oil in a deep skillet over medium heat.
• Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

FRIED ZUCCHINI FLOWERS

Steps:

• In a large pot or deep frying pan heat about 2" to 3" oil over medium heat. There needs to be enough oil for the flowers to float on top, or they will stick to the bottom. Heat until oil is roughly 350°.
• In a med mixing bowl combine flour and salt. Make a hole in the middle of the flower and add in your egg white. Then whisk in your beer until mixture is almost smooth (some small lumps are ok-do not overwhisk or batter will deflate).
• One by one dredge the blossoms in the batter, shaking off the excess, and gently lay in the oil. Do not over crowd the pan. Cook, flipping once with a slotted spoon or tongs.
• When blooms are golden brown, 2-3 minutes total, remove and lay on a plate with a paper towel to soak up any extra oil.
• Serve and Enjoy! Best eaten when hot!

FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY

Steps:

• In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
• Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
• In a medium bowl, stir together the flour and salt.
• Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
• Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
• Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
• Serve warm with your favorite dipping sauce.
• Enjoy!