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Zucchini blossoms are one of my ultimate summertime treats ☀️ They’re slightly sweet, delicate-tasting and so perfect when fried. These are dipped in a simple chickpea batter and shallow-fried to a pleasantly nutty and slightly crunchy goodness, then seasoned with sea salt and a generous squeeze of lemon.
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Gently clean + open about two dozen zucchini blossoms and carefully pull out the pollen-y stamen part of the flower. If your blossoms come with long stems, feel free to either trim them off or keep them as a handle for when you’re dipping the blossoms into the batter. They’re edible and taste like a sweetly bitter version of the zucchini itself.
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Chickpea batter: in a shallow bowl, gently stir together ½ cup chickpea flour with a bit of salt and about ½ cup of seltzer (or a light beer as @lokokitchen recommended). Mix until chickpea flour is no longer lumpy.
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In a large cast iron pan set on medium-high, heat a generous amount of neutral oil until shimmering and not quite smoking. Dip the blossoms into the batter, drip off excess, and carefully lay them in the oil. Work in batches if necessary, don’t overcrowd and add more oil when needed. Shallow-fry the blossoms for about 3 min. on one side until golden, then flip and cook the other side for a minute or two more. Remove from pan and place on a paper towel-lined plate.
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To serve: sprinkle everything with a generous amount of lemon and sea salt (I used a black lava salt from Iceland, courtesy of @rosie_cotton_corgi) Enjoy as an appetizer or a fancy snack!
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