Just smell the aroma: water goes to the stars and, once served on the table, causes unbridled enthusiasm of adults and children. OUR Pumpkin flowers in batter it is a delight, a real delicacy that can be served as a tasty appetizer or a hearty spring second course, suitable for all occasions and in all variations … but not always easy to prepare. In fact, the dough can be disappointing, being too soft or too hard, too dark or not very tasty. How to avoid it? We decided to reveal secrets of perfect fried zucchini flowers in batter.
Useful properties of zucchini flowers
If it’s true that fried food is definitely not the healthiest way to cook, then all the experts allow it at least once in a while. As if that wasn’t enough, I zucchini flowers are rich in beneficial properties for health, so they compensate for the small sin of gluttony. They are actually rich in vitamins A, B1, B2, B3, B9, and C, but also contain important minerals such as calcium, iron, phosphorus, magnesium, and potassium. Finally, they are considered excellent antioxidants and have an interesting diuretic and cleansing effect.
How to clean zucchini flowers
Before moving on to the test, we need to start with the basics: how to choose and clean zucchini flowers, the basic details of a successful recipe. When we buy them, we must make sure that the flowers are slightly open because they are easier to clean and handle later. They should also have a nice bright yellow-orange color and the whisk should be firm to the touch.
They are easy to clean, but it takes time and a lot of delicacy to handle them without breaking them beyond repair. Here’s how to do it: separate them from the zucchini, carefully open the whisk with your fingers and try to remove the bitter inner pestle. Remove the outer leaves with a small knife, then quickly dip the flowers into a bowl of cold water. Drain immediately and carefully place on absorbent paper. After cleaning, they must be cooked immediately.
Fried zucchini flowers: the perfect dough
the secret to perfect fried zucchini flowers it’s all in dough: In a bowl, mix 6 tablespoons of flour 00 and half a glass of cold sparkling water. Add a pinch of pepper (optional, but not required) and continue to mix well until you get a smooth, lump-free mixture that is neither too hard nor too runny. *DO NOT* add salt: it softens the roast because it extrapolates moisture. Better to add it later at the table.
Many get the perfect dough by adding beer finger, vodka, gin or any other favorite alcohol because it helps to get a good crunch. Last trick for crispy fried what is this from keep the dough cold (in the refrigerator or even in the freezer) until ready to eat. Heat shock between the cold dough and the hot seed oil will make the zucchini crunchier and more delicious.
Fried zucchini flowers: batter with egg
Among culinary connoisseurs, there is no shortage of those who prefer dough with egg for zucchini flowers. You will need to mix 100ml milk with 80g 00 flour (or rice for the gluten free version) and 1 medium egg. Whisk the mixture well and then saute the zucchini flowers before tossing them into the boiling seed oil. The game is done.
Zucchini flowers in batter stuffed with mozzarella and anchovies: recipe
Battered zucchini flowers are extremely versatile and suitable for many tasty toppings. One of the most popular includes mozzarella and anchovies, a combination of delicate and intense flavors that complement each other perfectly. Here’s how to cook them:
Ingredients
- 12 zucchini flowers
- 200 gr mozzarella
- 9 salted anchovy fillets
- 6 tablespoons 00 flour
- half a glass of cold sparkling water
- salt and pepper to taste
- vegetable oil for frying to taste
Thoroughly clean the zucchini flowers and cut the mozzarella and anchovies separately into small pieces. Then work on the dough, which you will put in the refrigerator so that it is well cooled: in a bowl, mix the flour with sparkling water and add a pinch of pepper. Meanwhile, stuff the zucchini flowers with mozzarella cubes and anchovy pieces, then roll them in batter and fry in hot oil until both sides are golden. And voila! The limit is only the imagination.
Source: Elle