Fried Zucchini Blossoms
Ingredients (4 servings):
– 16 Zucchini Blossoms (4 per person)
– Flour 200 gr
– Peanut Oil
– Sparkling mineral water
The zucchini blossoms can be cooked in various ways. A tasty and simple way is to fry them.
Many local recipes fill the zucchini blossoms with ricotta cheese and mozzarella. I prefer the simple and light recipe without stuffing.
Zucchini blossoms split into males and females flowers. Female ones are the flowers on top of the young zucchini plant, which falls when the plant grows, while the male flowers are carrying the stem.
I prefer to use male flowers since they are more solid which gives better results.
Clean the zucchini blossoms by removing the thorny parts and the basement of the calyx. Gently open the petals, avoiding breaking them; then remove the central pistil and open them giving the shape of a hand. Briefly and gently rinse under fresh water and leave them on a paper towel to remove excess water.
Inside a large nonstick pan heat the peanut oil, needed for frying. (Do not use olive oil because it would give too much flavor). When you see that, by dipping a toothpick in the oil, bubbles comes up all around the toothpick itself, it means that the oil is hot enough.
Dip the zucchini blossoms in batter and turn them gently so that they are fully wrapped. When the oil is hot (you can check the temperature with a few drops of batter), fry a few at a time, stirring once. As soon as they are golden colored remove them with a skimmer and place them on a tray covered with paper towels. Put a pinch of salt, place them on a serving plate and serve them immediately.
If you are with friends you can enjoyeating them by your hands, making them a perfect finger food.
To greatly enhance blossoms taste I love to put some drop of Traditional Balsamic Vinegar of Modena aged 25 yrs – the Traditional is dense and aged at least 12 yrs.