Method :
-
Remove the pistil (the bright yellow
center) and calyx (the green leaflets at the base) from each flower.
-
Wash quickly and gently pat dry with
paper towels.
-
Sift the flour into a mixing bowl,
make a well in the center, and add the salt and 1 tablespoon each of
oil and water.
-
Gradually mix into the flour, adding
enough extra water to make a batter with a thick pouring consistency
that will cling to the flowers.
-
Heat the oil in a large skillet until
very hot.
-
Dip 4-6 flowers in the batter and fry
until golden brown on both sides.
-
Drain on paper towels.
-
Fry all the flowers in the same way.
-
Serve immediately.
Serves 4
Preparation
: 15 minutes
Cooking
: 25 minutes
Recipe grading : fairly easy
Suggested wine : a dry white (Elba Bianco)
Replace the water with
the same quantity of beer. The batter will be much crisper, with its own
special taste.
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