Fried Blossoms with Pepper Puree

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

Yield6
RecipesZucchini

Description

Fried Blossoms with Pepper Puree

Ingredients

  • 1 scallion, sliced

  • 3 tablespoons extra-virgin olive oil

  • 1 red pepper, diced

  • 1 yellow pepper, diced

  • Kosher salt

  • 2 tablespoons sugar

  • 2 tablespoons red wine vinegar

  • 1 teaspoon cornstarch, dissolved in 1 teaspoon cold water

  • 3/4 pound tomatoes, pureed in a food processor and strained

  • 1 teaspoon minced Italian parsley

  • 5 tablespoons flour

  • 1 tablespoon active dry yeast

  • 1/4 teaspoon salt, plus extra

  • 1 and 1/2 cups beer

  • 2 egg whites

  • 3 cups extra-virgin olive oil

  • 18 zucchini blossoms, cleaned

Instructions

Make the puree:
Saute the scallion in the olive oil over medium heat for 3 minutes; stir in the peppers, and season with salt. Cook for 3 minutes over high heat; add the sugar. Cook for 2 more minutes; pour in the vinegar and cornstarch, and bring to a boil. Fold in the tomatoes. Simmer the sauce for 15 minutes; stir in the parsley, adjust the salt, and keep warm.

Make the blossoms:
Combine the flour, yeast, and salt in a medium bowl; whisk in the beer. Set aside to rest for 30 minutes. Whip the egg whites with a pinch of salt in a clean bowl until they form soft peaks; fold them gently into the batter.

Heat the olive oil to 350° in a deep, wide pan. Dip a few blossoms at a time into the batter; fry until golden and crisp. Remove with a slotted spoon; blot dry on paper towels. Continue with the remaining blossoms. Serve hot, with the puree.