Fried Zucchini Flowers

Fried Zucchini Flowers - A wonderful summer treat.  I grew up eating these and while my husband and kids originally thought it was weird, they are totally in love with these gems now!

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Okay you guys, I know I blogged about zucchini flowers (HERE)  before, but that was like a year ago and let's be honest, you weren't following me then.  It's okay, I forgive you.  I didn't really know what I was doing then anyway. Plus, my pictures, I'm sure, were horrendous.  Not that I'm a stellar photographer now, I think I'm getting better (please don't tell me if you don't agree).  So since I firmly believe that zucchini flowers are a necessity of summer, I have to make sure you all know about them and post again.

The other day, on Facebook,  I posted a picture of the beauties that my grandmother sent over for me and I was surprised at how many people had no clue about them.  So here's the scoop.  They are the flowers that appear on the plant from which zucchini grow.  They are very delicate and very, very, very delicious if prepared right.

So, now you want to know how to get your hands on them?  Well, grow a garden, duh!  No, seriously, if you don't grow a garden, or beg them from someone who does, you should try farmer's markets.  Occasionally a store like Whole Foods will have them during the summer, but that's only if you are super lucky.  I have heard you can order them from some online grocers, but I've never actually seen any for sale.

Be careful when you are picking the flowers, bees just love to hide inside the petals.  Trust me on this!  The other thing is, these things have dirt on them.  I mean, they were in the ground, in the dirt.  You need to clean them.  The best way I have found is to fill big bowl of water and submerge the flowers in and then gently remove any excess dirt.  You'll want to dry them carefully too.  I just place mine on a dishtowel and pat them dry, but a Facebook follower, recommended using a salad spinner.  I still haven't gotten my butt in gear to buy one (so feel free to send me one as a gift), but I will soon.

The Fried Zucchini Flower recipe I shared last year, is my old stand by recipe.  This year, I just tweaked it a little bit and used beer in my batter.  If beer isn't your thing, try club soda.

The other thing is, my brother asked me the other day why I only use the egg yolks.  The answer is, I have no idea.  I must have been told to at some point.  He uses the whole egg when he makes his, so take my recipe or use the whole egg, but just for the record, I got him to admit mine were better (which is very difficult because he is as competitive as me and admitting defeat is not easy for us).

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Zucchini Flowers (#2)

foodyschmoody

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Ingredients

  

• 18-24 zucchini flowers cleaned and dried and stems removed
• 2 egg yolks
• 2 garlic cloves minced finely
• ⅛ teaspoon cracked black pepper
• 4-5 basil leaves fresh, sliced
• 1 C flour all purpose
• 1 C beer
• 1 T milk
• Salt for finishing
• 2 C vegetable or canola oil

Instructions

 

• In a large bowl, beat the egg yolks. Add garlic, black pepper and basil. Add flour, whisk in beer and milk. Adjusting the amount of beer you use. You want to create a thick batter (pancake like). Use more or less as needed. Don't over mix, whisk only until combined and consistency is achieved.
• Allow batter to sit 5 minutes.
• Heat oil in pot over medium/high heat to about 350.
• Dip flowers in batter and place in hot oil, about 2-3 at a time. Cook 2-4 minutes, flip over and cook another 2-3 minutes, until golden brown.
• Transfer to paper towel lined plate and immediately season with salt.
• Serve while still hot/warm.

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