Zucchini Blossoms In Chardonnay Batter: The Best Zucchini Blossoms In Chardonnay Batter Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Zucchini Blossoms In Chardonnay Batter

Serves: 18

Zucchini blossoms can be picked from your own plants or purchased at farmer's markets in late summer. If you buy them at the right time in the season, they can be downright cheap--I recently paid $1.50 for a bag of 60 blossoms! (Because they won't mature into zucchini, some gardening cooks only pick the male blossoms--males are straight at the blossom end, where the females are bulbous. But my bag contained female blossoms, too, because, as the farmer explained, it's a way of controlling how much zucchini will need to be harvested.) Dipped in a white wine-based batter, they make one of the most delicious, yet most delicate, of all fritters. It is important to use a full-flavored wine for the tastiest batter.
Makes 16 fritters

   18 zucchini blossoms, preferably with stems attached

   CHARDONNAY BATTER:
   1 cup all-purpose flour
   1 1/4 cups full-bodied dry white wine, such as Chardonnay
   1 large egg, separated
   1 tablespoon finely chopped fresh basil
   1 clove garlic, crushed through a press
   1/2 teaspoon salt
   1/4 teaspoon freshly ground pepper

   Vegetable oil for deep-frying

Get 150 more recipes like this for ONLY $1

Zucchini Blossoms In Chardonnay Batter is from the Cook'n Fried & True collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Pullout the large pistil from the center of each blossom. (If the zucchini blossoms are closed, make a slit in the side to reach the pistil.) Cut off all but 1 inch of the stem. Wipe the blossoms carefully with a damp kitchen towel. Set aside.

2. TO MAKE THE CHARDONNAY BATTER: About 1 hour before deep-frying, mix the flour, 1 cup of the wine, the egg yolk, basil, garlic, salt, and pepper in a medium bowl just until combined. The batter will be slightly lumpy. Let stand for at least 30 minutes or up to 1 hour.

3. Stir the remaining 1/4 cup wine into the batter. In a medium bowl, beat the egg white until soft peaks form, and fold the beaten white into the batter.

4. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. Pour 2 to 3 inches oil into a deep Dutch oven. Heat over high heat to 365°F. Working in batches, hold the zucchini flowers by the stems and dip them one at a time into the batter, letting the excess batter drip back into the bowl. In batches, without crowding, deep-fry the blossoms until golden, turning once, about 2 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve immediately.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us