How To Make Zucchini Flower Batter

For the batter mix the flours in a large bowl. In a separate bowl mix the flour water remaining salt and parmesan cheese to make a batter squeeze the juice out of the zucchini flowers and roughly chop them add chopped flowers and basil to the batter and mix well prepare frying pan with half inch of vegetable oil and bring to a high temperature. In a large mixing bowl add the flour baking powder and sparkling water and mix until the batter is the consistency of heavy cream.

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One by one dredge the blossoms in.

How to make zucchini flower batter. Whisk eggs milk and olive oil together in a separate bowl. Adjust with extra flour or soda water if necessary. Carefully lower the stuffed zucchini flowers into the hot oil in batches.

Dredge the zucchini flowers in the flour then dip them into the batter until lightly coated holding the flower over the bowl for a few seconds letting the excess batter drip off. Dip 2 zucchini flowers at a time in the batter to coat completely and let the excess batter drip off. Slowly whisk in enough sparkling water to make a pourable batter.

Step 2 mix flour baking powder and salt together in a bowl. It shouldn t be totally smooth. Fry for 3 4 minutes or until crisp and golden brown.

Whisk in the cold soda water to a make a batter thick enough to coat the back of a spoon. Deep fry 2 3 at a time until golden and crisp about 2 3 minutes. Clean flowers and dry with a paper towel.

Combine flour and salt in a medium bowl then whisk in beer until almost smooth some small lumps are welcome don t overwhisk or you ll deflate the batter. Whisk together the flour and salt in a mixing bowl. If it s too thick it will make the flower too heavy and if s too thin the cheese will cook too quickly and ooze out and stem of the flower will be raw.

Sprinkle the flour onto a plate. Dip the zucchini flowers into the batter letting the excess drip off. Stir in flour mixture until batter is smooth.