With a crispy crust and a creamy center, these fried zucchini flowers are a stunning Italian appetizer. A budget-friendly, delicious and simple yet elegant treat. I first tried this recipe about 5 years ago and I remember it was love at first sight. Since that particular moment, I’ve been preparing this recipe at lest once a month. When I’m in my veggie garden, admiring my zucchini bush, it fills my heart with joy the fact that I’m able to create something extraordinary from an ingredient that I’d otherwise throw away. Regarding the batter, I’ve trying a lot of recipes that required whether baking powder, sparkling water or cold beer. Hands down, my favorite version was this simple three-ingredient one. It requires only flour, water and yeast, a pinch of sugar and a pinch of salt. These ingredients create a incredibly crunchy crust which hides a delicate and creamy filling.
Ingredients (for 6 servings):
15 zuchhini blossoms
150g all-purpose flour
220ml lukewarm water (38-40C)
15g fresh yeast
- Activate the yeast. In a small bowl combine 1/3 of the water, sugar and yeast and whisk until well combined. Let aside for 5 minutes.
- Form the batter. In a large bowl sift the flour. Add the salt and a pinch of nutmeg and make a well in the center. Add the remaining water (2/3 of the quantity) and whisk until smooth. Add the yeast mixture and whisk until well combined. Cover with cling film and let it proof in a warm place for about 30 minutes.
- Clean the flowers. Meanwhile take each flower and remove it’s center, as well as those tiny outer leaves. Clean under cold water and place them in a colander to drain.
- Cook the blossoms. After 30 minutes heat the oil in a medium saucepan over high heat. One by one, dredge the blossoms in batter, shaking off the excess. Gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
- Serve. Transfer to paper towels to drain and serve warm.
- Source: www.giallozafferano.it
Chicken lollipops are always a great idea, whether you have to prepare a party buffet or a simple lunch. Underneath their crispy crust lays a tender, juicy and flavorful meat. It is a wonderful dish, yet quite simple and budget-friendly.
I make lollipops very often and every time I use only the drumettes (the thick part of the wing, the part that has only one bone). I generally marinate the drumettes with a lemon, olive oil, garlic and sage mixture and I refrigerate them overnight. Yesterday I did the same thing and this morning I prepared some flavorful, tender and adorable lollipops. They were simply amazing but I decided to serve them with a spicy tomato and chili sauce which made them even better.
Ingredients (for 6 servings):
- 12 drumettes
- ¼ cup all-purpose flour
- ½ cup bread crumbs
- 1 egg
- 1 Tbsp milk
- ¼ tsp salt
- ¼ tsp pepper
for the marinade:
- 1 Tbsp olive oil
- juice and zest from half a lemon
- 1 tsp soft brown sugar
- 3 garlic cloves
- 7 sage leaves
- ½ tsp sea salt
- ¼ tsp pepper
- Prepare the marinade by mixing in a large bowl all the ingredients above.
- Prepare the drumettes. Grab the thin part and cut the skin and the ligaments surrounding the bone. Scrape the bone with a knife and pull the meat up, towards the thick end. Carefully pull the meat over the fat to create a sphere (picture).
- Place the drumettes in the marinade bowl and toss to cover. Place them in a zip-lock bag and refrigerate for at least 4 hours.
- Remove them from the refrigerator and take 3 bowls; place the flour in the first bowl, the bread crumbs in the second bowl and the egg, milk, salt and pepper in the third.
- Roll the drumettes in the flour, dip them in the egg mixture and then in the bread crumbs.
- Deep-fry them at 340°F/170°C for 7-8 minutes, until golden brown.
- Carefully remove them from the oil and place them on a paper towel.
These crispy polenta rectangles are a delicious side dish, a satisfying and healthy alternative to good old potato sides. These beauties have a crispy and fragrant crust and a creamy center. They are very easy to prepare and quite quick. The less simple parts (because I cannot define them as challenging) are the preparation of the polenta and the baking part. Between those two parts there is a waiting period, a part where the polenta is refrigerated to firm up. In order to save some time I prepare my creamy polenta, I pour it in a tray and I leave it aside to cool down. While my polenta is firming up, I always prepare my protein. After the polenta is nice and firm, I slice it, I place the rectangles on a parchment paper-lined tray and I broil them to get them nice and crispy. To get the crispy crust you can also fry them in a nonstick frying pan but I prefer the broiled version.
I like to pair my crispy polenta with a rich, nutty and tangy beurre noisette and sage sauce. For this sauce I melt some butter in a skillet. When the butter has melted, I get rid of the foam from the surface and I continue cooking the butter until it turns golden brown. I add some fresh sage leaves, lemon juice and walnuts. Super simple and de-li-cious! Continue reading Baked Polenta with Butter, Sage and Walnut Sauce