Italian Fried Courgette Flowers Food

FRIED ZUCCHINI

Steps:

• Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
• Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
• When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
• Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

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.

ITALIAN FRIED COURGETTE FLOWERS

Steps:

• Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
• Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.

STUFFED COURGETTE FLOWERS

Steps:

• To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.
• In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.
• Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don't have a deep-fryer, see right.) Working in batches so you don't overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.