A fabulous summer appetizer is fried zucchini or squash blossoms, lightly battered, golden & crispy with a hint of salt, followed with a tall glass of bubbly Prosecco! It's a match made in heaven.
You can find recipes that fill the blossoms with cheese but I prefer it vuoto, fried without anything stuffed inside so you can taste how delicate this dish really is. The blossoms perish quickly, so cut them off the plant or buy them the day of use & keep them in the crisper section of your fridge until ready to fry.
I am not normally a big fan of fried foods (I should say I'm a big fan of eating them but the cooking & clean up can be a mess), but this dish is so delicious it's worth it.
8 zucchini or squash blossoms, fresh cut, remove the center pistil & stamen from the flower
cup of flour
1 egg
pinch of salt
spoonful of baking powder
enough seltzer water to make a thin batter
oil for frying
In a bowl combine the flour, salt & baking powder. Scramble the egg & add it to the flour.
Then with a fork, mix in the egg & enough seltzer water to make a thin batter. Allow to sit in the fridge for at least an hour. The mixture will separate, stir it with a fork a few times before use.
Temperature to fry 350 degrees
Dip into the batter & allow the access to drip off. Fry at 350 degree until golden brown. Sprinkle with salt & serve immediately with an cold glass of Prosecco.
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Kerry Lauerman
Joan Walsh
Salon.com
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