Dinner: Fried Zucchini Blossoms

Recipe by The Bon Appétit Test Kitchen 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.

Ingredients

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lagerstyle beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
Ingredient info:Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com.

Instructions

In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350 °. 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, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

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