Diary of a Foodie

Fried Zucchini Blossoms

Diary of a Foodie: Season One: Italy: Home Cooking

Makes18 hors d'oeuvres
  • Active Time:25 min
  • Start to Finish:25 min
January 2007
  • 2/3 cup all-purpose flour
  • 2/3 cup club soda or beer (not dark)
  • 1/4 teaspoon salt
  • About 4 cups vegetable oil for deep frying
  • 18 zucchini blossoms
  • Special equipment:

    a deep-fat thermometer
  • Whisk together flour, club soda, and salt in a bowl until smooth.
  • Heat 1 inch oil in a 3-quart wide heavy saucepan over moderate heat until it registers 375°F on thermometer. Working in batches of 3, dip blossoms in batter to coat, brushing them against side of bowl to remove excess batter, and fry, turning occasionally with a slotted spoon, until golden, 1 to 2 minutes per batch. Transfer to paper towels to drain and sprinkle lightly with salt. (Return oil to 375°F between batches.) Serve warm.
Cooks' notes:
  • Batter can be made up to 2 hours ahead and chilled, covered. Bring to room temperature and whisk again before using.
  • First batches of fried blossoms can be kept warm on a baking sheet in a 350°F oven until all of blossoms are fried.
  • Blossoms can also be panfried, but they will not be as crisp and three-dimensional as deep-fried ones. Instead of making batter, stir together 1/2 cup all-purpose flour and 1/2 teaspoon salt and toss blossoms in flour mixture, shaking off excess. Heat 2 tablespoons unsalted butter in a 12-inch heavy skillet over moderately high heat until the foam subsides. Add blossoms in batches and cook, stirring, until they just begin to wilt, 1 to 2 minutes.
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