Deep Fried Zucchini Flowers Food

STUFFED FRIED ZUCCHINI BLOSSOMS RECIPE

Steps:

• Cut with a knife the side of each blossom and stuff with one cube of mozzarella and a piece of anchovy. Place on a large platter and set aside.
• Pour 3 inches of oil in a large wok or large heavy pot and heat to 375 F.
• In a large mixing bowl, add the flour, baking powder, and sparkling water and mix until the batter is the consistency of heavy cream.
• Dip 2 zucchini flowers at a time in the batter to coat completely, and let the excess batter drip off.
• Fry the flowers in the hot oil for 1 minute on each side, gently rolling them with the help of a spatula, until crisp and golden brown. Pull gently out of the oil, set them on a platter lined with paper towels, and season with salt and pepper while they are still hot.
• Repeat the steps with the remaining zucchini flowers.
• Serve immediately.

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 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

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.

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 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

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.

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.