Yid.Dish: Fried Zucchini Flowers

By Leah Koenig

Published June 30, 2005.
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From cooks.com

3/4 c. plus 2 tbsp. all purpose flour

1/4 tsp. salt

JCarrot

1 1/2 tbsp. olive oil

1 egg yolk

Pinch nutmeg

3 tbsp. dry white wine

3/4 c. cold water

Oil for deep frying

1 egg white

16 male zucchini flowers or 16 sm. spinach leaves

Salt

For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.

When ready to serve, heat oil for deep frying to 375 degrees. Beat egg white until stiff. Fold into batter, blending well. Dip flowers one at a time into batter and add to oil (do not crowd). Fry until golden brown, about 1 minute per side. Remove with strainer or slotted spoon and drain on paper towels. Transfer to dish, sprinkle with salt and serve.

NOTE: The male flower is a bright orange blossom and develops only a small thin stem that does not grow into a vegetable. Yield: 16 pieces.


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