Fried Zucchini And Zucchini Blossoms – a delicious recipe with eggs, flour, milk, salt, corn oil, zucchini. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a bowl, combine the egg yolks with the flour and mix well. Add the milk and salt and mix well. In a separate bowl, beat the egg whites with a whisk until they're stiff, then incorporate them into the batter.
2
In a wide pan over medium-high heat, warm the oil. When it is very hot (375?F.-a drop of water will sizzle and splatter), dip the vegetables in the batter and add them to the pan, being sure to handle the blossoms delicately. When dipping the blossoms, hold them by the stem and dip them into the batter at an angle-you don't want too much batter inside the blossoms. Fry them in small batches to avoid crowding, until golden brown and crisp, about 20 to 25 seconds per side, then drain on paper towels and salt sparingly. Serve hot on plates lined with small paper napkins.
444
kcal
Calories
10
g
Fat
68
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 eggs, separated, 1 1/2 cups flour, 1/2 cup milk, salt to taste, and more.
Yes, Fried Zucchini And Zucchini Blossoms falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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