Recipe and photograph by Amber Share.
Prep Time 1 1/2 Hours
16-20 zucchini blossoms (male or female)
1 1/4 cups All-Purpose Flour
1/4 tsp fine sea salt
black pepper, freshly cracked
3 tbsp extra virgin olive oil
3/4 cup white wine, dry (Pinot Grigio or Vernaccia)
1/4 cup water, possibly more
olive oil (for frying)
Trim blossoms by gently removing the interior pistils or stamens, removing the small outer green leaves and trimming the stem or removing the baby zucchini. Rinse and lay on paper towels. Keep in a cool place until ready to use.
Combine dry ingredients in a large bowl. Separate the eggs, then add yolks, oil, wine and water to the dry ingredients and whisk well. The consistency should be similar to crêpe batter, add more water as necessary. Place egg whites in a separate bowl. Cover batter and egg whites separately and refrigerate for 1 hour. Remove from fridge and whisk whites to soft peaks and fold into batter. Set aside.
Heat a saucepan over medium heat and add olive oil. Bring the oil up to temperature slowly. You want the oil hot enough so that the blossoms sizzle when they hit the oil but not so hot that the oil is smoking. Test by dropping some batter in the oil.
Dip the blossoms in the batter, shake off excess, and fry 1-2 at a time until golden, turning once with tongs or a wooden spoon. Drain on paper towels and sprinkle with salt.