"Beer battered zucchini flower fritters with my favorite Mexican beer @cervezamodelomx served with blistered jalapeño, corn, creme fraiche, cilantro, lime dip with a nice touch of sumac.
My daughter has been on a holiday this week and we made a little trip to @boroughmarket it's lovely when I can do that because I know I'm going to find something special.
Zucchini flowers are not cheap here but they are such a treat I just had to have them, I have stock up on my spices as well and catch up with my Amiga @mexicanfoodmemories and her kids, I love it when simple days become quite special ❤️
#simplepleasures #venacomer #flordecalabaza #zuchinniflowers ??Recipe coming soon! So sorry for taking ages to update recipes lately been busy with my little monkey. ?"
Zucchini Flower Fritters
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Recipe Intro From holasus
Greet your guests with these amazing beer-battered zucchini flower fritters by @holasus, served alongside the blistered jalapeno, corn, crème fraise, cilantro lime dip with a touch of Sumac. Divine!
Beer battered zucchini blossoms with spicy corn cilantro dip.
Serves 3
Ingredients:
6 zucchini blossoms with the small zucchini.
1cup of organic plain flour.
2 cups of dark cerveza modelo, or Sierra Nevada pale ale.
1 corn on the cob.
2 jalapeños.
1/2 white onion.
1 cup of cilantro.
1/2 cup of creme fraiche.
Extra virgin olive oil.
1 lime (juice).
1tsp sumac.
1.5 lt Canola oil for deep frying.
Maldon Salt, Black pepper.
Start by making your dip, cut the sides of your corn to remove the kernels then place them in a hot small pan with a bit of olive oil, fry a little and then add a pinch of maldon salt and water (around 1 cup), simmer on a low heat and with a lid until your kernels are cooked.
In the meantime get a small frying pan and add a drizzle of olive oil, heat it up and then add your jalapeños (whole) and your onion (roughly chopped) sauté them until they get blistered and darker color, remove from the pan when they are ready and reserve on the side.
Place in your blender your cooked corn with a bit of the remaining liquid, the blistered jalapeños-onion mixture, your cilantro, creme fraiche, lime juice, sumac, a pinch of maldon salt and a drizzle of extra virgin olive oil, blend it all really well until you get a smooth dip consistency. If it's hard to blend add a little water to help, taste and check flavor and adjust seasoning if necessary a bit of black coarse pepper gives it that last perfect touch.
For your zucchinis, firstly place a medium sauce pan on the hob add the canola oil and get it ready for frying, with the help of a kitchen thermometer check temperature until it reaches 390 C is ready.
Get your batter ready, place the flour into a medium size bowl, a pinch of maldon salt and your beer, whisk until you get a thick smooth batter ( you don't want it to be too runny or too thick something in between).
Clean your zucchini blossoms wash gently and remove the stem inside the flower, place them over kitchen towel to let them dry, pat them gently.
Then submerge them in the batter until they are coated evenly, drip any excess batter and drop them carefully into the hot oil, fry them until they get that beautiful golden color, repeat the same procedure with the rest, keep turning them in the oil so they cook evenly. Remove them from the oil and place them over a bit of kitchen paper to absorb any excess oil.
Serve your zucchini blossoms as a starter with your dip on the side, enjoy!