Recipe by JenPo
I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.
Top Review by MTL~cook
This recipe is 5 star! I was in a bit of a rush so I didn't have time to separate the eggs or refrigerate the batter... I just whisked it all together and it was still awesome. I didn't have wine or mozzarella stocked, so my version was really simplified (not that it was any less delicious!) The HB thought I was nuts, until he tried one in a bread bun... Now he says we should have them at least once a week. My only suggestion would be that if you're used to having salt in your food, it's really not optional in this recipe; also, add a dash of pepper and use milk instead of water for the batter! Adding any strong flavored seasoning would be a no no in this recipe because of the subtle flavors of the flower.
- 12 squash blossoms (zucchini blossoms)
- 5 ounces mozzarella cheese, cut into strips the legnth of the flowers
- vegetable oil (for frying)
- 1 cup flour
- 1 egg, separated
- 5 tablespoons dry white wine
- 2⁄3 cup water
- 1 teaspoon salt (optional)
Directions See How It's Made
- Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
- Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
- Whisk the egg white into small peaks and fold it into the batter.
- Place a mozzerella stick inside each flower and secure it with a toothpick.
- Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
- Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.