Zucchini Flower Fritters
Ingredients
- 150 gWheat flour (sifted)
- 200 mlBlonde beer (very cold)
- 1 pcEgg (whole)
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (in the batter)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 12 pcZucchini flowers (fresh)
Method
A thin, crispy crust hiding the silky heart of the flower. The frying oil is perfectly hot, letting the delicate vegetal taste shine with a hint of acidity.
- 1
Delicately remove the pistil inside each flower without tearing the petals. Wipe the flowers with a dry cloth to avoid soaking them with water.
- 2
In a mixing bowl, combine the wheat flour with the egg. Pour the ice-cold blonde beer in a steady stream while whisking. The batter should be smooth and coat the back of a spoon.
- 3
Heat the sunflower oil. Dip each flower into the batter and then drop them into the hot oil. When the batter puffs up and turns golden, flip them over.
- 4
Drain on paper towels. Sprinkle with grey sea salt immediately so the grains stick. Serve with lemon wedges.
Frequently asked questions
How do you get this dish right?
- The secret is thermal shock: the batter must be ice-cold and the oil very hot for a crust that doesn't soak up fat.
- Don't overcrowd the pan, otherwise the oil temperature drops and the fritters will get soggy.
How long does this dish keep?
Consume immediately after frying to maintain crispness. Does not keep.
