Zucchini Flower Fritters
makes 12, serves 4
- Olive oil for frying
- 1 egg
- 1 cup flour
- 1 cup water
- 1 tablespoon baking soda
- 12 large zucchini flowers (see Note #1)
Heat about 2 inches of oil in a saucepot over medium-high heat. The oil will be hot enough when you dip the end of a wooden spoon in the oil, and bubbles rise up.
Meanwhile, whisk together the egg, flour, water, and baking soda, along with a good pinch of salt. Dredge the flowers in the batter, and fry about 2 at a time (careful not to overcrowd the pan), turning once, until puffed and golden and cooked through: about 2 to 3 minutes. Remove to a plate lined with paper towel, and salt the beignet. Repeat with all the flowers, and serve immediately with cut lemon wedges.
1. You can either dip the flowers whole in the batter, or split them up one side, open them like a book, and then dunk them, for a broader beignet.
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