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My zucchini flower fritters

Serves : 4 people
Preparation : 20 minutes
Cooking : 10 minutes

Ingredients

Instructions

  • Harvesting and preparing flowers
    • Pick your zucchini flowers just before serving, leaving the small stem attached—it will come in handy for holding them when you serve them.
    • If you don't plan to cook your zucchini blossoms right away, I recommend wrapping each one individually in a damp paper towel. This will help them stay fresh longer.
    • I also recommend cutting off the pistil (or stamen) of the flowers when you pick them, since that’s when they’re at their fullest and the inside is accessible. You can try using your fingernails or scissors, but be careful not to break the petals—that would be a shame.
    • Avoid washing the flowers, as they will lose their flavor and your fritters may absorb too much water and splatter when you drop them into the hot oil.
      If you must wash them, rinse them under a gentle stream of water and pat them dry thoroughly with paper towels.
  • Making the doughnut batter
    • In a mixing bowl, combine the flour, salt, egg, and olive oil.
    • Gradually pour in the beer, whisking constantly to create a smooth, runny batter.
      Season with salt and pepper.
    • Let them rest in the fridge for at least 15 minutes to ensure they come out nice and crispy.
  • Deep-frying
    • Heat your frying oil until it reaches a temperature of 170°C.
      The Chef’s Tip
      You can use a cooking thermometer to check if you’ve reached this temperature. It’s important to maintain this temperature for your frying oil, because if it’s too low, the fritters will be “soggy” (as we say in the South), and if it’s too high, the oil will overheat and break down into unhealthy compounds.

    • Dip each flower into the batter, making sure it is completely coated on all sides.
    • Next, dip each flower coated in batter into the hot oil, and cook it on both sides for about 1 minute per side.
    • Once the fritter is lightly golden, place it on paper towels.
      Serve these fritters while they’re still warm and crispy, before they get soggy 😋