Thursday, July 24, 2003

MARCELLA'S ZUCCHINI BLOSSOM FANS

• 12 to 14 zucchini blossoms
  
• 1 cup water
  
• 2/3 cup flour, about
  
• Salt
  
• Vegetable oil, enough to come 3/4 inch up the sides of a small skillet

Use the blossoms on the day you buy them. Keep them loosely wrapped in damp paper towels. Wash the blossoms rapidly under cold running water and dry them gently on paper towels. Check for insects and remove the pistil from the center of the flowers before using. If the stems are very long, cut them down to 1 inch in length. Cut the base of the blossom on one side and open the flower flat, without dividing it. To make the batter, put one cup of water in a soup plate and gradually add the flour, sifting it through a sieve and constantly beating the mixture with a fork until all the flour has been added. The batter should have the consistency of sour cream.

Heat the oil over high heat. When it is very hot, dip the blossoms quickly in and out of the batter and slip them into the skillet. When they are golden brown on one side, turn them and cook them to golden brown on the other side. Transfer to paper towels to drain, sprinkle with salt and serve promptly while still hot. Serves 4.

"The Classic Italian Cookbook," by Marcella Hazan