Delicate fried zucchini blossoms: An Italian classic! To make this delicacy you will need: about 20 zucchini blossoms (washed and dried) You'll also want to remove the stamens from inside the flowers, as our chef is demonstrating here You'll also need 225 grams of semolina re machinata flour
In the US, you'll want to look for durum flour Fine salt to taste and very cold carbonated water You'll also need plenty of peanut oil or a similar high heat oil for frying Prepare your fine tools in advance including absorbent paper for absorbing any excess oil after the zucchini blossoms are fried Fill a skillet about half way full of peanut oil
Turn on medium-high heat Do this before mixing up the batter To make the batter, combine a pinch of fine salt with 225 grams of flour Add about 350 milliliters of cold carbonated water The exact quantity of water that you will need will depend to some extent on how well the flour you are using absorbs water
Add water until your batter reaches a crepe consistency In other words, we are looking for a very thin batter like this Keep the batter cold with a few ice cubes Cold batter prevents the flour from absorbing too much oil, resulting in a light and crispy fritter With the batter and blossoms ready, it's time to check our frying oil! To determine if your oil has reached frying temperature, insert a dry wooden toothpick
If bubbles form around your toothpick, the oil is ready to go Dip each blossom in the batter and transfer to the oil Squash blossoms are very delicate so handle carefully If our fritters included raw meat or fish, we would want to fry at a lower temperature to give that meat or fish time to cook thoroughly However since we're only frying vegetables here, we want to keep the frying oil at a high temperature
Since this batter has no eggs, the batter will never turn a deep shade of golden-brown Instead, when determining when to flip, check the bottom for a good crisp Tap with a fork or knife and if crispy, turn Ours are ready to flip! When both sides of the fritters are crispy, transfer to an absorbent paper Feel free to use paper towels, but here we are using an absorbent paper specifically for fried foods
Add salt to taste and serve!
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