Mashed Piena di Napoli Zucchini with Zucchini Blossom Fritters
- 1 3/4 pounds Piena di Napoli zucchini (800 g)
- 3 cloves garlic
- 1 sprig thyme
- 2 teaspoons light chicken stock (1 cl)
- 2 teaspoons chicken consommé (1 cl)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 1 basil leaf
- cooking olive oil
- fleur de sel
Frying Batter
- 1 egg, 2 1/4 ounces (65 g)
- 5 1/4 ounces cake flour (150 g)
- 1/2 pint water (225 g)
- 1 pinch chopped garlic
- fleur de sel
Chlorophyll Coloring
- 2 bunches watercress
- olive oil
Instructions
Step 1: Zucchini
Cut off the ends of the zucchini, and wash under running water. Delicately dry with a dishtowel, then dice into an even mirepoix.
Heat some olive oil in a sauté pan, add the slightly crushed, unpeeled garlic cloves and the thyme.
When the oil begins to smoke, add the zucchini mirepoix, season with fleur de sel, and cover. Cook, making sure that the ingredients do not stick to the bottom of the pan.
Step 2: Frying Batter
Whisk the egg, water, sifted flour, fleur de sel, and freshly ground pepper together in a stainless steel container. Cover and set the mixture aside for 2 hours at room temperature.
When ready to use, add the pinch of chopped garlic.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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