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Fiori Fritti
Fried Squash Blossoms ( both zucchini and pumpkin, so a long season)
16 zucchini flowers
1 1/2 cups flour
2 eggs
white wine
nutmeg
salt
oil for frying
1 1/2 cups flour
2 eggs
white wine
nutmeg
salt
oil for frying
Prepare batter:
In a soup bowl, blend flour, salt and nutmeg with 3 tablespoons olive oil and egg yolks.
Save the whites. Mix well to remove lumps. Thin with a little wine mixed with water. Let rest 1/2 hour.
Clean flowers: remove the stalk, stamen and sepals. The flowers can also be filled with ricotta cheese or mozzarella and a piece of anchovy.
When the flowers are ready, heat the oil for frying.
Whip the egg whites stiff and fold into the batter.
Dip flowers into batter letting excess drip into bowl.
Whip the egg whites stiff and fold into the batter.
Dip flowers into batter letting excess drip into bowl.
Hold the flowers closed as you roll in batter to cover totally.
Let excess drip off before placing in hot oil.
Lay the blossom in carefully.
Lay the blossom in carefully.
Do not crowd!
Let crisp on one side and turn when crisp.
Drain and sprinkle with salt.
Let crisp on one side and turn when crisp.
Drain and sprinkle with salt.
From: http://www.divinacucina-blog.com/2010/07/more-zucchini-fiori-fritti.html#ixzz1Ujq0GY5f
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