Fried Zucchini or Squash Flowers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though. Ingredients:
12 squash blossoms (zucchini blossoms) |
5 ounces mozzarella cheese, cut into strips the legnth of the flowers |
vegetable oil (for frying) |
1 cup flour |
1 egg, separated |
5 tablespoons dry white wine |
2/3 cup water |
1 teaspoon salt (optional) |
Directions:
1. Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
2. Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
3. Whisk the egg white into small peaks and fold it into the batter.
4. Place a mozzerella stick inside each flower and secure it with a toothpick.
5. Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
6. Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.
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