Pumpkin flowers in batter
Instructions
Remove pumpkin flower stems, the filaments and the sepals (the leaves around the flowers at the stalk), wash them gently in salted water, drain them and dry them well.
Put the flour in a bowl and add the milk, poured little by little, until you get a semi-liquid batter. Salted, spiced with a pinch of nutmeg and combined (one at a time) the egg yolks into egg whites aside.
Whip egg whites until foamy then bne stops, adding a pinch of salt to make it easier and embed them to the batter, stirring gently.
Soak the whole pumpkin flowers in batter thus obtained, then time, collecting them with a spoon, smoking oil. Remove them from the sauce with a slotted spoon when they are well browned and enjoy them right away, still hot and crunchy.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 20 Zucchini Flowers
- 2 eggs
- 3 tablespoons of white flour
- 1/2 glass of milk
- plenty of oil for frying
- 1 pinch of nutmeg
- salt