Fried Zucchini Blossoms

admin_cookinglight 2 Min Read

 

Ingredients

Makes 24 Servings

1

cup all-purpose flour

1

/4 cup extra-virgin olive oil

2

teaspoons kosher salt, plus more to taste
Vegetable oil, for frying

6

large egg whites

24

zucchini blossoms, stamens removed

Preparation

  1. Step 1

    Whisk flour and olive oil in a large bowl to combine (dry, pea-size balls will form). Add 3/4 cup warm water; whisk until a smooth, thick pancake-like batter forms. Whisk in 2 tsp. salt. Let batter rest, uncovered, at room temperature for 1–2 hours.

    Step 2

    Pour vegetable oil into a large heavy high-sided skiller to a depth of 1/2″. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 375° in a heavy, high-sided large skillet until a candy-thermometer attached to side of skillet registers 375°.

    Step 3

    Beat egg whites until medium-stiff peaks form; gently whisk one third of the white into batter to loosen, then gently fold in the rest of the whites until just incorporated.

    Step 4

    Working in batches of 6, dip blossoms in batter, letting excess batter drip back into bowl. Fry, turning occasionally, until golden and crispy, 3–4 minutes per batch. Transfer to paper towels. Season with salt; serve hot.

Nutrition Per Serving

7 servings
1 serving contains: Calories (kcal) 210 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 5 Sodium (mg) 600
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