Fried Zucchini Blossoms
Serves: 4 – 6Course: Appetizers & Soups
Diet: Vegan
Season(s): Summer
Ingredients
- vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 12 ounces cold seltzer or mildly flavored beer
- salt to taste
Instructions
Put flour and teaspoon of salt in a large bowl and whisk to combine. Set aside. Place sheets of paper towel on a cooling rack or large plate.
Add vegetable oil to a large pot until it is about 2 inches deep. Heat over medium heat until a cooking thermometer reads 350° F.
Add the beer of seltzer to the flour mixture and whisk until mostly smooth (some lumps are ok, don't over-mix). One by one, dip the squash blossoms in the batter, shaking off any excess. Gently place each coated blossom in the hot oil being careful to not over-crowd the pan. Cook for a total of two to three minutes, using a slotted spoon to flip them halfway through so that both sides turn golden brown. Transfer the blossoms to the prepared rack or plate covered with paper towels and sprinkle with salt to taste. Serve immediately.
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