Tuesday, September 15, 2009

Locavore Zucchini Blossoms Redux

Photos (Lexi Van de Walle): The Raw Blossoms and The Cooked Blossoms
A little bit of heaven...

12 Zucchini blossoms
Canola oil
2 eggs, local and organic
1 cup of corn meal or polenta, locally milled
Sea salt to taste
Black pepper to taste.

Check the zucchini blossoms for dirt and ants. In a bowl, scramble two eggs. On a plate, spread out polenta. Dip the blossoms in the egg batter then cover the blossom with polenta (I used Stone Ground Organic Fancy Polenta from Wild Hive Farms in New York’s Hudson Valley that I bought at the Union Square farmers market on 14th Street in NYC). Shake off excess polenta and set aside on a clean plate. When all the blossoms are battered, heat the oil in your deep fryer (or a deep frying pan) to 350 degrees. Use a deep-fry/candy thermometer to test the temperature. The temperature should be just right. If the oil is too cold the blossoms will become greasy. Oil that’s too hot will cause the blossoms to burn. Cook for 2 to 3 minutes until golden brown and take each one out of the pan as it becomes golden and place it onto a dinner plate covered with 4-5 sheets of paper towel. Use additional towels to blot off excess oil. Sea salt and pepper to taste. As with most fried food, zucchini blossoms are best eaten right away.

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