Fried Zucchini Blossoms

Ingredients

• •2 cups Vegetable oil
• •1¼ cups all-purpose flour
• •1 teaspoon kosher salt
• •12 ounce chilled Pilsner
• •24 pieces Zucchini blossoms
• •1 teaspoon Sea salt

Cooking Instructions

1. 1.

   In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). 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. Sprinkle with sea salt and devour while hot.

   15 min

2. 2.

   For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.

   5 min

3. 3.

   Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

   20 min