- If you grow your own zucchini, just use the free-standing blossoms, not the ones at the tip of the zucchini. Keep them refrigerated in a ziplock bag up to 4-5 days. If you buy them at the farmers' markets, you may want to use them that same day or the following one, at most.
Zucchini blossoms (11)
1 egg
Italian 00 flour (about 1 cup)
cold beer (about 6 oz.)
Italian sea salt
Italian extra virgin olive oil to fry
Lightly beat the egg with a couple pinches of salt, then add beer and flour and mix well, to avoid lumps, until you obtain a smooth batter (a little thicker than pancake batter).
Dip the blossoms in the batter, tossing them carefully (so you won't break them), until they are all well coated.
Refrigerate until olive oil reaches the right temperature.
Dip battered blossoms in oil, few at a time, and turn them until they are golden on both sides.
Remove from oil and line on paper towels, to absorb excess oil.
Serve immediately.
- Quantities are aproximate: it depends on the amount and size of the blossoms and on the flour you're using.
- With leftover batter you can just make some fritters to add to your appetizer.
- You can add some nutmeg to the batter, as my friend Renata does (and it tastes good!!!)
- If you don't want to use beer, you can do with sparkling water (it won't be as tasty, though)
- In some parts of Italy, they are prepared stuffed with mozzarella.
- Keep the batter in the refigerator until right before frying! The thermal shock will prevent them from absorbing too much oil.
- They are a typical Italian appetizer in summertime.
- They are lactose free and vegetarian. You can make it vegan by avoiding the egg in the batter.
- You can find the video to this recipe here
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