$6 bought me eight, precious and wonderful looking zucchini blossoms at the Santa Monica Farmer’s Market. Not exactly cost-effective if preparing a low-budget meal but I have an incredibly soft spot for zucchini blossoms that I have been eating since I was a child.
Over the years, I have enjoyed them filled with all kind of goodies, from sardines to goat cheese but my first love is simply fried, tempura style. With my mom in the kitchen, and with frying being one of her specialties, we got to work. Here is the result.
Perfect for an appetizer if you are entertaining, everybody will love the subtle, fresh taste of these blossoms.
RECIPE – Yields: 8 blossoms
8 Zucchini Blossoms
3/4 C AP Flour
3/4 C Sparkling water
1/2 ts Salt
1 ts Olive oil
A/N Canola oil, for frying
- In a shallow bowl place the flour and start adding the water, a bit at a time, mixing with a wooden spoon, until you have the consistency of a slush. Add salt and oil. Whisk until smooth.
- Wash the zucchini blossoms with a damp paper towel, being careful not to tear them.
- Heat about 1/4” of oil in a frying pan until very hot.
- Dip the blossoms, one at a time, in the batter and drop them in the hot oil. Fry them, turning them once or twice, until the batter feels hard and looks deep golden. Remove them with a slotted spoon and place them on plate covered with paper towels.
- Sprinkle some salt on top and squeeze a few drops of lemon and serve immediately.