Zucchini Flowers Fritters
During summer Provencal markets offer attractive bunches of zucchini flowers among a colorful gamut of fresh local products. Zucchini flowers fritters is an agreeable culinary fantasy of Provence and a must for gourmets who wish to discover the hidden treasures of the “cuisine du soleil”.6-8 pers.
Preparation : 15 min.
Cooking time : about 3min. per “batch”
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3-4 zucchini flowers per person
Batter :
1½ cups (350 gr.) flour, sifted
4 tablespoons olive oil
2 egg yolks, beaten
2 eggs whites, beaten stiff
½ teaspoon salt
water
Peanut oil (or any good one, but olive oil) for deep-frying
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PREPARATION : Batter • A) In a bowl (or in a food processor) beat well with a wire whisk the 2 egg yolks. • B) Then slowly add the olive oil, the salt, the flour, mixing constantly. • C) Add enough cold water to make a soft paste. Let rest this batter, covered, in a warm place. • D) Just before step F) : Beat the egg whites until stiff and fold them carefully into the batter. Zucchini flowers • E) While the paste is resting, remove the stems of the zucchini flowers, rinse and drain them with great care. Let them dry on a linen.
COOKING : • F) Heat the peanut oil in a large frying pan. Test the right temperature of the oil : when a drop of batter is sizzling, it is ready. G) Dip the zucchini flowers into the batter and drop them carefully into the hot oil one by one. • H) After 1 minute or so turn them once gently with the tongs. Let fry 2 minutes more or until golden and crispy. Do not cook too many fritters at one time (fritters need enough room to roll over easily). • I) Remove from the hot oil and drain them on paper towels. Cover with an other layer of towel. Serve immediately before the fritters lose their crispness.