Provencal Zucchini Flowers Fritters Recipe
BEIGNETS DE FLEURS DE COURGETTES
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”.
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6-8 pers.
Preparation : 15 min.
Cooking time : about 3min. per “batch”——————————————————————————————-—
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———————————————————————————————————————————————————————————————-—
- 3-4 zucchini flowers per person
- Batter : ï 1½ cups (350 gr.) flour, sifted ï 4 tablespoons olive oil ï 2 egg yolks, beaten ï 2 eggs whites, beaten stiff ï ½ teaspoon salt ï water ï Peanut oil (or any good one, but olive oil) for deep-frying
- 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.
Member recipes are not tested by the CHOW food team.
