Deep-Fried Zucchini Blossoms with Vegetable Filling

Ingredients

• 200 g Flour
• 0.25 l dry white wine (or milk)
• 2 EL olive oil
• 1 pinch salt
• 2 egg yolks
• 2 egg whites
• vegetable oil (for frying)
• 6 zucchini blossoms
• 1 Garlic clove
• 1 Shallot
• 1 Carrot
• 1 red chili pepper
• 2 EL freshly grated parmesan
• 1 EL olive oil
• 1 EL fresh chopped thyme
• Salt
• a splash lemon juice
• Pepper (from the grinder)
• 1 Shallot
• 1 EL Butter
• 1 EL flour
• 200 ml vegetable broth
• 80 ml Madeira
• Salt
• 1 tsp lemon juice

Instructions

1. 1.

   Whisk the flour with white wine, oil, salt and egg yolks until smooth. Let it rest for about 10 minutes. In the meantime beat the egg whites to stiff peaks and fold them into the batter.

2. 2.

   Gently wash and pat dry the blossoms. Carefully open the cups and remove the stamens with tweezers. Cut the zucchini diagonally in half, leaving one half attached to the blossoms, and dice the remaining flesh very finely for filling.

3. 3.

   For the sauce peel and dice the shallot. Sauté it in hot butter until translucent, sprinkle flour over it, then deglaze with broth. Add Madeira and simmer gently for about 10 minutes until slightly thickened. Strain through a fine sieve and season with salt and lemon juice.

4. 4.

   Peel and finely chop garlic and shallot. Peel and dice carrot very small. Wash, deseed and finely chop chili pepper. Combine all vegetables in a bowl with Parmesan, olive oil and thyme; season with salt, lemon juice and pepper. Fill the blossom cups with this mixture. Carefully fold the tips together, dip into batter, and fry portions in hot oil (≈170 °C) for 4–5 minutes until golden brown. Drain on kitchen paper, cut lengthwise, and serve arranged over the sauce.