Zucchini Flower Fritters

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 299
• Protein: 5 g
• Carbs: 30 g
• Fat: 15 g

Ingredients

• 150 g Wheat flour ( sifted )
• 200 ml Blonde beer ( very cold )
• 1 piece Egg ( whole )
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( in the batter )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 12 piece Zucchini flowers ( fresh )

Instructions

1. Preparing the flowers

   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. Making the batter

   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. Frying

   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. Finishing

   Drain on paper towels. Sprinkle with grey sea salt immediately so the grains stick. Serve with lemon wedges.

Chef's tips

• 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.

Storage

Consume immediately after frying to maintain crispness. Does not keep.