Fried Zucchini Blossoms Aka Fried Squash Blossoms
I don’t use a recipe any more. But if I were just starting out, I’d go with this one.
2/3 cup chickpea flour
1 quart peanut oil
20 zucchini blossoms
Place chickpea flour in a medium bowl. Whisk in cold seltzer or ice water a little at a time until a smooth batter forms. Season with cayenne and salt.
In a deep fryer or a large frying pan, heat oil to 375 degrees. Dip a blossom into batter, coating it, and shake off excess batter.
Fry until crisp and golden brown, about 30 seconds a side. Repeat with other blossoms, frying in batches so you don’t crowd the pot or lower the oil temperature.
As blossoms finish cooking, put them on a plate lined with paper towels to drain. Season with salt and serve.
Yield: 4 servings
New York Times, June 16, 1999