Recipes

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September 2012

Shopping List
All Purpose Flour Salt and Freshly Ground Pepper Eggs Extra Virgin Olive Oil

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WARM Beer Dry Yeast (Optional) Vegetable or Peanut Oil Zucchini Flowers

+ The Batter
1-cup all-purpose flour

Salt and freshly ground pepper
2-Eggs, separated 1-Tablespoon Olive Oil 3/4-cup warm beer* 1-Teaspoon dry yeast (optional) Vegetable or peanut oil 12 to 16 Zucchini flowers Fleur de Sel for finish

Beignets de Fleurs de Courgette Coming from a family with a ChefFritters you Zucchini Flower for a Mother,
might imagine some of the dishes I grew up with. How many kids did you know that ate flowers at age 12? To be honest, in all the years, and all of the whacky dishes she dreamed up, there was only one that I deemed inedible. But that’s a story for another time. Besides, I like keeping my readers in suspense. I find that the most fun you can have in the kitchen is guest participation. All the best,
more on

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If you have ever made beer battered fish tacos, squid, young artichokes, you can make these…….
In a mixing bowl, whisk together the flour, salt and pepper to taster, egg yolks,

oil, beer, and yeast, moving to the center of bowl outward and whisking only long
enough to produce a smooth batter. Cover with a plate and rest for 2 hours at room temperature. (I know, you’ll want to peek, but DON’T DO IT!) Just before using, in a separate bowl, whisk the egg whites until they hold soft peaks as shown above, and fold them gently into the batter. Yes, the same batter I told you NOT to peek at, but it’s been 2 hours now, so knock yourself out. Now that you’ve peeked, and you have peaks, let’s move one to preparing the Fleurs.

Heat oil in a large pan to 375°F or until a drop of batter sizzles. Drop a zucchini flower into batter, turning it around until coated. Hold the bowl next to the hot oil and lift each batter-coated piece, pausing over the bowl for a couple of seconds to allow the excess batter to fall off. Then slip it into the hot oil. Do in batches of 5 or 6. After a couple of minutes, when the floating fritters are golden at the edges, turn each over in the oil, nudging it from underneath with a rounded knife tip or a fork. When beautifully colored on both sides, (about 3 to 4 minutes total), lift and drain

them on paper towels. For added flavor, sprinkle a small amount of Fleur de Sel on
them, and enjoy. 2