Fried Zucchini Blossoms

A few years ago, I made these Stuffed Zucchini Blossoms.  I wanted to make Zucchini Blossoms again, but this time, not stuffed.  I didn't have anything to stuff them with and I wanted to see what they were like just plain. I've had them at local food fests, but covered in sugar as a dessert.  I didn't want that, either; I wanted savory. Here in Italy, one can buy trays of just zucchini blossoms this time of year. I love them! I also love the baby zucchinis with the flower attached, to use in pasta.

I found a few recipes online and combined parts of them.  I mostly used an Epicurious recipe, and added a few beaten egg whites folded in for lightness.  I used sparkling water, and that combined with the whipped egg whites made the batter so incredibly light and fluffy; these were SO good, and fun to make too.  After we ate these we dipped other random things in the batter and fried and ate them all (basil leaves, pickles, Oreos.... strawberries.....)

Eat these right away... they start to get all weird and soggy if they sit too long.

Fried Zucchini Blossoms
adapted from Epicurious

Sunflower or Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce sparkling water, club soda or beer

2-3 egg whites, stiffly beaten (optional, but I recommend)
Zucchini blossoms, rinsed (stamens removed; about 2 dozen)
Sea salt

1.  In a large pot, heat about 2" oil (I used a small saucepan to reduce the amount of oil used... I also don't' know if I used 2 inches) over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in water or beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). Fold in the egg whites.

2.  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.

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