Fried Blossoms with Pepper Puree

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Fried Blossoms with Pepper Puree

Fried Blossoms with Pepper Puree
Servings 6


  • 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 tables


  • 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.

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