Cucumber Blossom Fritter with Eggplant and Tahini Dipping Sauce

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
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Cucumber Blossom Fritters:

4 tablespoons all-purpose flour, plus 2 tablespoons for coating

2 eggs, separated

6 ounces beer

Salt and Freshly ground black pepper, to taste, to taste

18 cucumber blossoms

Olive oil, for frying

Eggplant and Tahini Dipping Sauce:

3 tablespoons olive oil

1 garlic clove, peeled and crushed

1 pound eggplant, peeled and cubed

1 tablespoon tahini paste

1 lemon, juiced

1 teaspoon Madras curry powder

1/2 cup cucumber juice

Salt and freshly ground black pepper, to taste


  1. In a mixing bowl combine the four tablespoons of flour with the two egg yolks and the beer whisking them into a smooth batter; season with salt and pepper. Whisk the egg whites in a mixing bowl to firm peaks, then fold into the beer batter. Dust each cucumber blossom with flour, then dip into the batter and deep-fry until golden brown and crisp.
  2. Serve the dipping sauce at room temperature with freshly fried cucumber blossom.

Eggplant and Tahini Dipping Sauce:

  1. In non-stick pan over low heat, pour one tablespoon of olive oil. Add the crushed garlic, and when the garlic is lightly browned, add the diced eggplant and cover. Toss the eggplant gently, cooking all sides. When the eggplant is cooked through, place them into the food processor and puree with tahini paste, lemon juice, curry powder, cucumber juice and the remaining olive oil. Adjust the seasoning with salt and pepper.;