Zucchini blossoms fried in pastella batter

4 servings

Ingredients

Quantity Ingredient
14 Zucchini blossoms
Vegetable oil, enough to come 3/4\" up the side of the skillet (about 1 1/2 cups)
1 cup Water
⅔ cup All-purpose flour
Salt to taste

Directions

Make the batter: Put 1 cup of the water in a soup plate and gradually add the flour, sifting it through a sieve and constantly beating the mixture with a fork until all the flour has been added. The batter should have the consistency of sour cream.

Wash the blossoms rapidly under cold running water and dry them gently on paper towels. Cut the base of the blossom on one side, and open the flower flat, without dividing it.

Heat the oil over high heat. When it is very hot, dip the blossoms quickly in and out of the batter and slip them into the skillet. When they are golden brown on one side, turn them and cook them to golden brown on the other side. Transfer to paper towels to drain, sprinkle with salt, and serve promptly while still hot.

Per serving: 401 calories; 36⅕ grams fat; (5⅒ grams saturated fat; 83% calories from fat); 0 milligrams cholesterol; 56 milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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