Beer-Battered Zucchini Flower Fritters

Ingredients:

For the batter:

3/4 cup plus 1 tablespoon unbleached all-purpose flour

1/2 teaspoon sea salt

freshly ground black pepper to taste

1 cup lager-style beer

1 extra large egg – lightly beaten

For the fritters

24 medium zucchini flowers

olive oil or high-heat oil for pan-frying (canola or grapeseed)

sea salt to taste

Instructions:

For the batter – Place the flour, salt and pepper in a large bowl. Whisk until well blended. Add the beer and whisk until the mixture is smooth. Let stand for 5 minutes and then add the egg. Whisk again until well incorporated.

Heat a large heavy-bottomed skillet over high heat. Add enough oil to come 1/8″ up the sides of the pan. When the oil is hot, quickly dip each flower in the batter and add it to the pan. Sauté for 2 to 3 minutes until deep-golden in color. Flip the flowers and continue to sauté for 1 to 2 minutes until deep-golden on the other side. Remove from pan and drain on paper towels. Repeat until all flowers have been used, reducing the heat when the pan gets very hot so the oil doesn’t burn. Alternatively, use 2 pans. Sprinkle the fritters with the sea salt and place them on a large serving platter.

Recipe from epicurious.com