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Crispy bites of chickpea flour covered zucchini blossom fritters...accompany tender nibbles of peach and cream corn on the cob.
For a dedicated post...refer to:
http://www.foodessa.com/2017/07/zucchini-blossom-chickpea-flour.html
Raciónes: 12 fritters
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Ingredientes
- . 12 zucchini blossoms (stems and center pistols removed)
- . 1 large egg
- . generous pinch of sea salt
- . generous pinch of granulated garlic powder
- . 1/2 cup fine Chickpea flour
- . 1/8 cup Arrowroot starch (or cornstarch)
- . enough water (to create a light pancake-like batter)
- . 1/2 cup grapeseed oil (or other vegetable oil for frying)
Direcciones
- . Prepare an absorbent paper lined serving plate. Set aside.
- . In a medium bowl, whisk the egg and seasoning together. Set aside.
- . In another medium bowl, combine the chickpea flour and the arrowroot. Add in a little water to make a light pancake-like batter consistency. Set aside.
- . In a large, shallow skillet, heat the oil on MEDIUM-HIGH.
- . Dip each flower blossom into the batter, and place gently into the oil. Fry until golden on both sides.
- . Place them on the prepared lined plate to get rid of any excess oil.
- . Serve as soon as possible in order not to lose the crispiness.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
