|Posted by William Abruzzo on February 11, 2015 at 8:55 PM|
Fior di Zucchine Fritti (Fried Zucchini Blossoms with Caviar and Crème Fraiche)
This week's recipe takes us to the region of Lazio. In all regions of Italy, zucchini flowers are a favorite springtime treat. Just walk through Rome's famous vegetable market, the "Campo dei Fiori", in early May and you are sure to see bouquets of vibrant orange zucchini blossoms on display. The blossoms are prepared in many different ways. They can be fried until crisp and delicious, stuffed with ricotta cheese, tossed with spaghetti, or cooked into pancakes and omelets. This is my favorite way to prepare zucchini blossoms pulled fresh from my vegetable garden. They are the perfect crispy treat to serve with caviar and creme fraiche.
Zucchini Blossoms (2 dozen large)
All Purpose Flour (about 3 cups for dredging)
Eggs (3 extra-large)
Corn Oil (for frying)
Caviar (2 ounces)
Crème Fraiche (6 ounces)
Salt (to taste)
Remove and discard the stamens and pistils from the blossoms, tear the blossoms in half, and rinse them gently under cool running water. Pat the blossoms dry and set them to the side. Beat the eggs with ¼ cup of water. Place 3 cups of flour in a deep bowl. Place ¾ inch of corn oil in a large, deep frying pan and set it on a medium high burner. When the oil is hot, dip the blossoms in the beaten egg, dredge them in the flour and fry them on each side until golden brown. Set the blossoms on paper towel to absorb the excess oil and sprinkle them right away with salt. Transfer the fried blossoms to a serving platter. Serve hot with chilled crème fraiche and caviar on the side. Serves 4 to 6 adults.
Categories: Appetizers, Snacks, Soups, and Salads