Total Calories: 33
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.
This Zucchini Blossoms In Chardonnay Batter recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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