Fried Zucchini Flowers

Ingredients

• 12 fresh zucchini flowers (calabaza flowers)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup cold sparkling water
• 1 egg, separated
• Vegetable oil for frying

Optional Filling

• 1 cup shredded mozzarella or Oaxaca cheese
• 1/2 cup cooked and crumbled chorizo (optional)

Instructions

1. Prepare the Flowers:
   • Gently clean the zucchini flowers by removing the pistils from the center without tearing the petals.
   • If using a filling, carefully stuff each flower with a small amount of cheese and chorizo, if desired. Twist the petals slightly to seal.
2. Make the Batter:
   • In a bowl, mix the flour, baking powder, and salt.
   • Add the cold sparkling water and egg yolk to the flour mixture, stirring until smooth. Let the batter rest for a few minutes.
3. Beat the Egg White:
   • In a separate bowl, beat the egg white until stiff peaks form.
   • Gently fold the beaten egg white into the batter until well combined. This will help make the batter light and airy.
4. Heat the Oil:
   • In a deep frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the Flowers:
   • Dip each stuffed flower into the batter, ensuring it is well coated.
   • Carefully place the battered flowers into the hot oil. Fry in batches if necessary, making sure not to overcrowd the pan.
   • Fry until golden brown and crispy on all sides, about 2-3 minutes per side.
   • Remove the flowers with a slotted spoon and drain on paper towels.
6. Serve:
   • Serve the fried zucchini flowers hot, as a snack or appetizer.

For more details, visit the full recipe

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