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🍽️ Zucchini Blossoms in Lemon Crunch

597 kcal · 30 min · 4 servings

Ingredients

• 60 g flour (4 tbsp)
• 30 g cornstarch (2 tbsp)
• 2 eggs
• a little mineral water
• pepper
• nutmeg
• 1 organic lemon
• 150 ml classic vegetable broth
• 100 ml soy cream
• 12 zucchini blossoms (or 12 small zucchinis with blossoms)
• 1.5 l oil (for frying)
• coarse sea salt (for sprinkling)
• salt
• 350 g pasta (e.g. spaghetti)

Instructions

1. 1. Whisk flour and starch in a bowl with the eggs.
2. 2. Stir in mineral water gradually until a liquid batter forms.
3. 3. Season the batter with pepper and grated nutmeg.
4. 4. Let the batter rest for ten minutes.
5. 5. Rinse the lemon under hot water and dry it.
6. 6. Finely grate the lemon zest.
7. 7. Cut the lemon in half and squeeze the juice from one half.
8. 8. Bring broth, soy cream, and the lemon zest to a boil in a pot.
9. 9. Simmer the sauce over medium heat for about ten minutes until creamy.
10. 10. Cut the blossoms diagonally from the zucchini if they are still attached.
11. 11. Gently wash the blossoms and pat them dry.
12. 12. Carefully open the calyxes of the blossoms.
13. 13. Remove the stamens and pistil from inside the blossoms.
14. 14. Stir the batter again before frying.
15. 15. Heat oil in a pot.
16. 16. Test the oil temperature with a wooden spoon: if small bubbles rise, it is ready.
17. 17. Dip each zucchini blossom into the batter.
18. 18. Let the excess batter drip off briefly.
19. 19. Fry the blossoms in the hot oil for about three minutes until golden brown.
20. 20. Lift the fried blossoms out with a slotted spoon.
21. 21. Let the blossoms drain well on several layers of kitchen paper.
22. 22. Sprinkle the blossoms with coarse sea salt.
23. 23. Season the lemon sauce with the lemon juice, salt, and pepper.
24. 24. Serve the sauce with the warm zucchini blossoms.

Nutrition per serving

• kcal: 597
• Protein: 15 g · Fett/Fat: 27 g · Carbs: 72 g