Fried Zucchini Blossoms
- Vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 ounce chilled Pilsner, lagerstyle beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
- **Ingredient info:**Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com.
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350u0b0. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
vegetable oil, flour, kosher salt, club soda, zucchini blossoms, salt
Taken from www.epicurious.com/recipes/food/views/fried-zucchini-blossoms-366402 (may not work)