Fried Zucchini And Zucchini Blossoms

• 3 eggs, separated
• 1 1/2 cups flour
• 1/2 cup milk
• salt to taste
• 2 cups corn oil
• 6 large zucchini, cut into small fingers
• 6 zucchini blossoms, if available

1. In a bowl, combine the egg yolks with the flour and mix well. Add the milk and salt and mix well. In a separate bowl, beat the egg whites with a whisk until they're stiff, then incorporate them into the batter.
2. In a wide pan over medium-high heat, warm the oil. When it is very hot (375?F.-a drop of water will sizzle and splatter), dip the vegetables in the batter and add them to the pan, being sure to handle the blossoms delicately. When dipping the blossoms, hold them by the stem and dip them into the batter at an angle-you don't want too much batter inside the blossoms. Fry them in small batches to avoid crowding, until golden brown and crisp, about 20 to 25 seconds per side, then drain on paper towels and salt sparingly. Serve hot on plates lined with small paper napkins.

eggs, flour, milk, salt, corn oil, zucchini, zucchini blossoms

Taken from www.epicurious.com/recipes/member/views/fried-zucchini-and-zucchini-blossoms-1241867 (may not work)