- 12 zucchini flowers
- 1/2 bunch green basil
- 1 whole egg, 2 1/4 oz (65 g)
- 5 1/2 ounces wheat flour, sifted (150 g)
- 1 cup water
- 1 garlic clove, minced, tip only
- fleur de sel
- 5 quarts grapeseed oil
Instructions
Step 1: Zucchini Flowers
In a stainless steel container, whisk together the egg, water, sifted flour, fleur de sel, and freshly ground pepper. Cover and let sit for 2 hours at room temperature.
When ready to begin cooking, add the minced garlic clove tip.
Gently remove the stem and the ends of the flowers, and slice in half lengthwise. Repeat the procedure with each half-blossom.
Step 2: Finishing and Plating
Heat the grapeseed oil in a deep-fryer to a constant temperature of 320°F (160°C).
Stalk the green basil, crush it, and add it to the frying batter.
Fold white napkins into artichokes.
Dip the zucchini flowers into the batter, and pull them out, removing any surplus batter. Plunge immediately into the oil, one at a time. When they are slightly golden, remove with a slotted spoon, and dry on paper towels, seasoning them with fleur de sel. Keep at room temperature, and serve once they are all fried.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
