MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Zucchini Blossoms
 Categories: Squash, Appetisers, Beer
      Yield: 4 Servings
 
           Oil; for frying
  1 1/4 c  All-purpose flour
      1 ts Kosher salt
     12 oz Pilsner, lager-style beer,
           - or club soda; chilled
     24    Zucchini blossoms;
           - stamens removed
           Sea salt
 
  Zucchini blossoms are sold at farmers' markets, better
  supermarkets, and melissas.com.
  
  In Italy, fried zucchini blossoms are the jalapeño poppers of the
  jet set. Crunchy, salty, and utterly addictive, they go perfectly
  with an aperitivo, from a Bellini to a Negroni. In a large pot,
  heat about 2" oil over medium heat until a deep-fry thermometer
  reads 350°F/175°C. 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. One by one,
  dredge the blossoms in batter, shaking off the excess; gently lay
  them in the oil, without crowding the pan. Cook, flipping once with
  a slotted spoon, until golden brown, 2 to 3 minutes total. Transfer
  to paper towels to drain. Sprinkle with sea salt and devour while
  hot.
  
  Variation #1:

  For an even lighter, crispier crust, fold 3 stiffly beaten egg
  whites into batter and proceed as above.
  
  Variation #2:

  Stuffed blossoms are a favorite in Italy. To fill about 16, combine
  1 cup ricotta, 1 tb freshly chopped mint, and 1/2 ts finely grated
  lemon zest in a bowl. Season with kosher salt & freshly ground
  black pepper. Using a spoon, fill each blossom with about 1 tb
  ricotta mixture, then dip in batter and fry as above.
  
  Recipe by The Bon Appétit Test Kitchen
  
  Recipe FROM: Bon Appétit, Jul 2011
  
  Formatted by: Dave Drum, Jul 27, 2011
  
  Uncle Dirty Dave's Archives
 
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