Prep. time: 15 minutes
Cook Time: 5minutes
Difficulty: 2 out of 5
Serve: 4
Ingredients:
15 large zucchini blossoms (fresh, gently rinsed and thoroughly dried)
2 large eggs
1 cup all-purpose flour (or as needed)
1 cup milk
1/2 teaspoon salt 1/2 teaspoon dry yeast
Pinch of nutmeg
oil for frying, peanut oil or any other neutral-flavored
Preparation:
In a small bowl, beat an egg. Whisk in milk and add enough flour to achieve a dense consistency (think pancake batter). Whisk batter until most lumps are gone but do not over-whisk. Add dry yeast, salt and nutmeg. One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Serve!
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