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Fried Zucchini Blossoms Are One of Summer's Great Treats. Zucchini flowers make the most enchanting fritters! Unfortunately, in my neck of the woods, the season for these delicate treats is fairly short… otherwise, I would happily make them all year long.
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Ingredients requirements for AMIEs FRIED ZUCCHINI FLOWERs:
- Need 12 pcs. zucchini flowers
- You need 1/3 cup of plain flour
- Get 3/4 cup - water
- Get 1 of vegetable oil, for deep-frying
- Take FILLING
- Make ready 50 grams of ricotta cheese
- Provide 50 grams - soft goat's cheese (optional)
- Require 1 tbsp for grated parmesan
- Give 1 tbsp for finely chopped basil
- Get 1/2 tsp - finely grated lemon zest
- Need 1 - salt and freshly ground black pepper
Zucchini flowers are a staple in my kitchen. There are many ways to cook zucchini flowers, but I liked them crumbed and fried. Zucchini flowers are a staple in my kitchen. I love them and buy them whenever I find them!
AMIEs FRIED ZUCCHINI FLOWERs steps:
- Combine the ricotta, goat's cheese, parmesan, basil and lemon zest in a bowl. Season with salt and pepper.
- Gently open the zucchini flowers and spoon a heaped teaspoon of the mixture inside. Close to encase the filling.
- Combine the flour and water in a bowl, stirring to make a smooth batter.
- Half-fill a large, heavy-based saucepan with oil for deep-frying. Heat the oil to 180°C (350°F) or until a piece of bread browns in 15 seconds.
- Dip the flowers in batter and fry in batches, turning occasionally, for 3-4 minutes, until crisp and golden-brown.
- Remove using a slotted spoon and drain on paper towel. Season with salt. Serves 4.
The first time I made them for my husband he thought I was joking… fried zucchini flowers. I know at this point you're probably getting a little tired of me talking about Salavatore. A big bowl of just picked blossoms from his garden. Since there were so many of them, I decided not to go through. Zucchini flowers are one such treat!
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