Name: Fried Zucchini Blossoms
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 1/3 cup all-purpose flour; 1/3 cup rice flour; 3/4 cup club soda; Pinch of cayenne pepper; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 12 zucchini blossoms (washed and dried, pistils or stamens pulled out); extra-virgin olive oil for frying

Fried Zucchini Blossoms

I garnish salads, steaks, gazpacho, and serve these crispy and delicious flowers with whatever I can during the brief period they are in gardens. Last summer I purchased an entire case (that’s a lot of flowers) and was in heaven. They are simply amazing. The batter fries up very crispy so you have about 20-30 minutes of “hang time” before they get soggy. Do not even think of using anything other than extra-virgin olive oil for frying. Fruity olive oil is a perfect match for this dish.

Fried Zucchini Blossoms

Prep Time 10

Cook Time 24

Total Time 34

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Servings

Ingredients

1/3 cup all-purpose flour
1/3 cup rice flour
3/4 cup club soda
Pinch of cayenne pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
12 zucchini blossoms washed and dried, pistils or stamens pulled out
extra-virgin olive oil for frying

Instructions

1 Fill a large bowl with ice and a small amount of water. Place a smaller bowl in the ice water and whisk the tempura batter together. 2 Heat a medium sauté pan with 1 inch of extra-virgin olive oil over medium-high heat. 3 Dip the blossoms into the batter and allow the excess batter to drip off. When the oil is at 350 degrees, gently place the dipped blossom into the batter and fry it until it is crispy and golden brown (about 1-2 minutes). Turn the blossom and fry the other side. Transfer the blossom to a paper-towel lined baking sheet. Sprinkle with salt and serve.
As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now