Recipe: Fried Zucchini Blossoms
I adore squash blossoms. It’s the only reason I’ve planted a zucchini plant. Zucchini and squash are OK, but it’s the blossoms I’m really after.
Recipe, after the jump.
Zucchini Blossoms
1 cup chickpea flour (also known as garbanzo bean flour) or substitute all-purpose flour
Chilled club soda
Kosher salt
Peanut oil
20 zucchini blossoms
Place chickpea flour in a medium bowl. Whisk in enough club soda to form a batter the consistency of crepe batter. Season with salt.
In a cast iron pan, heat oil to 375 degrees. Dip a blossom into batter, coat it lightly on both sides and shake off excess batter.
Fry until crisp and golden brown, about 30 seconds a side. You will know it is time to turn them when they stop sizzling. Repeat with other blossoms, frying in batches so you don’t crowd the pot or lower the oil temperature.
As blossoms finish cooking, put them on a plate lined with paper towels to drain. Season with salt and serve.
Adapted from The New York Times, June 16, 1999.
Photo Caption: 2007-0609-SquashBlossoms - 6
