Ingredients
- Vegetable oil, for frying
- 2 large egg yolks
- 1 cup ice water
- 1 cup all-purpose flour
- 12 zucchini flowers with stems
- Kosher salt and freshly ground black pepper
Directions
Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.
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By goldenbrown42I
Eastpointe, MI
on August 18, 2011
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De-freakin-lious. I used this batter recipe ontop of stuffing mine with herb goat cheese. FAB! Thanks Tyler! -The OliveBeats!
By sagein75_13116007
Olympia Fields, 52
on August 31, 2010
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I so look forward to zucchini flowers; this has been a well kept secret. when I make them for my friends they can't believe that we(family grew up eating these little gems. I make the same way but also add a touch of sugar.
Thank you Tyler for so many fab dishes,
lj
By Jayeno
Manhattan, New York
on August 14, 2010
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My nonna (grandma would cut up the flowers, not use as much flower and add a pinch of baking powder to the fritters (and just a pinch for 20-25 flowers. Just as an aside, you have to pick the flowers in the morning before the flowers open up. Or if you are buying them at the Farmer's Market, make sure you buy the closed flowers. Don't ask me why, that was the instruction we got before going into grandma's garden. These are a bit on the dense side for me. Lighten up just a bit.
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