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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(BEIGNETS DE COURGETTES) Ingredients:
canola oil (for deep-frying) |
1 3/4 cups all purpose flour |
1/4 cup cornstarch |
1 tablespoon baking powder |
1 teaspoon salt |
2 cups chilled stout or dark beer |
4 medium zucchini, cut diagonally into 1/4-inch-thick slices |
12 zucchini blossoms |
Directions:
1. Pour enough oil into heavy large saucepan to measure 3 inches in depth. Heat oil over medium heat until deep-fry thermometer registers 350°F.
2. Mix flour, cornstarch, baking powder and salt in large bowl. Add stout. Whisk until smooth batter forms. Working in batches of 5 or 6 zucchini slices or blossoms and using tongs, dip zucchini slices and blossoms into batter and add to hot oil. Cook until golden brown, about 2 minutes per side. Using slotted spoon, transfer fritters to paper towels and drain. Sprinkle fritters with salt and serve.
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