Lemon Sauce with Zucchini Blossoms
A bright lemon sauce with zucchini blossoms pairs wonderfully with spaghetti or other pastas such as tagliatelle or fettuccine, and is also great for guests!
Ingredients
- 60 g flour (4 tbsp)
- 30 g cornstarch (2 Tbsp)
- 2 Eggs
- a splash of sparkling water
- Pepper
- nutmeg
- 1 Organic lemon
- 150 ml Classic Vegetable Broth
- 100 ml soy cream
- 12 zucchini blossoms (or 12 small zucchinis with blossoms)
- 1.5 L oil (for frying)
- coarse sea salt (to sprinkle)
- Salt
- 350 g pasta (e.g., spaghetti)
Instructions
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1.
In a bowl whisk flour, cornstarch and eggs together. Gradually stir in sparkling water until a thin batter forms. Season with pepper, add a pinch of nutmeg, and let the batter rest for 10 minutes.
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2.
Meanwhile rinse the lemon hot, dry it, and finely grate the zest. Halve the lemon and squeeze juice from one half.
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3.
Bring broth, soy cream and lemon zest to a boil in a pot. Reduce heat to medium and whisk occasionally with a wooden spoon for about 10 minutes until creamy.
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4.
If desired, cut the blossoms at an angle from the zucchinis (use the rest of the zucchini elsewhere, e.g., for a salad). Gently wash the blossoms and pat dry. Carefully open the cups and snap off the stamens with tweezers.
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5.
Whisk the batter again. Heat oil in a pot – it’s ready when small bubbles rise on a wooden spoon handle kept inside. Dip each zucchini blossom into the batter, let excess drip off, then fry in the oil for about 3 minutes until golden brown.
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6.
Remove the fried blossoms with a slotted spoon and drain them on several layers of paper towels, then sprinkle with coarse sea salt. Season the lemon sauce with lemon juice, salt and pepper to taste. Serve warm with the zucchini blossoms.
