We sometimes give out zucchini/squash blossoms to our CSA. This recipe is quite popular in the south of France.
Yield: 4 servings
2 1/2 cups olive oil
2 cups all-purpose flour
2 large eggs
2 garlic cloves, finely chopped
1 handful flat-leaf fresh parsley leaves, finely chopped
8 zucchini flowers, stems removed (leave the stamens intact if possible)
Generous pinch of fleur de sel
1. Heat 2 cups of the oil in a small saucepan set over medium-high heat until an instant-read thermometer reads between 350 degrees F and 360 degrees F (see Cook's Note). Reduce the heat to medium to maintain the temperature.
2. While the oil heats, whisk the flour, remaining 1/2 cup of oil, the eggs, garlic, parsley and 1/2 cup of water together in a medium bowl. Mix with a whisk until a thin batter is formed.
3. Submerge one flower at a time into the batter, allowing excess batter to drip back into the bowl, then slide into the hot oil. Repeat with another zucchini flower. Fry 2 battered zucchini flowers at a time until each side is golden brown and crisp, 2 to 4 minutes total. Transfer to a paper towel-lined plate and season immediately with the fleur de sel. Repeat with the remaining zucchini flowers and serve hot.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!