Fried zucchini
FRIED ZUCCHINI AND SQUASH FLOWERS
Zucchini is not only a delicious summer squash but its bright orange-yellow flower
is a treasured gustatory treat for Italians.
When Paolo prepares one of his many variations, flowers stuffed with goat cheese before frying, there is NEVER enough!
The flowers are delicate and should be picked, prepared and eaten in quick succession.
Keep in mind that this recipe is best when served piping hot!
You may want to stop and eat between the batches.
INGREDIENTS FOR FOUR SERVINGS
- 12 squash flowers, picked fresh from the garden
- 3 medium size zucchini, cut lengthwise in 6mm (1/4 inch) slices
- 115 gr (4 oz) white flour
- 2 tbsp extra virgin olive oil
- 1 egg, separated, yolk lightly beaten, white set aside
- 120 ml (1/2 cup) dry white wine
- water
- 720 ml (3 cups) canola oil
- pepper
- salt
To prepare the batter, place the flour in a large soup plate. Gradually add the olive oil, lightly beaten egg yolk and salt and pepper - beating the mixture constantly with a fork until the ingredients are evenly mixed. You want the consistency to be light and just thick enough to stick to and lightly coat the zucchini. To achieve this, add the wine and only as much water as necessary. Set aside for 1 hour.
Beat the egg white to a foam and gently fold it into the batter.
Remove the stems and stamens from the squash flowers and gently lower the flowers and zucchini slices into the batter taking care to be sure each piece is lightly coated. Allow them to sit in the batter while the oil is heating.
Choose a pan with sides at least 5 cm (2 inches) high and wide enough to hold at least 1/3 of the coated zucchini in one layer. Pour enough canola oil in the pan to reach a height of 2.5 cm (1 inch) and heat the oil to a temperature just short of smoking.
Place the zucchini and flowers in the pan taking care that they do not overlap. Fry approximately
1-2 minutes on each side, or until each side has a light golden crust. Transfer the cooked zucchini with a slotted spoon to paper towels, salt lightly and allow to drain. Cook the remaining zucchini in the same way.
