Recipe from Jeannine Berenger.
Ingredients:
- 2 1/2 cups flour
- 10-15 zucchini blossoms
- 1 egg
- 1 1/4 cups milk
- 7-8 garlic cloves
- parsley, to taste
- 1/2 bottle beer
- 1 cup water
- oil
- salt and pepper, to taste
Preparation:
Mix the flour (enough for 10-15 zucchini blossoms), the egg and lots of salt and pepper with a whisk. Pour the milk, just enough to make a batter. Eliminate the lumps. Blend the water and beer in the mixture. Let it sit in a cool place for 15-20 minutes.
Beat the mixture again (it may be a little puffy) with the whisk. Add the minced garlic and parsley. Remove the stems of the zucchini blossom and the pistils. Wash thoroughly, gently washing the inside of the flowers). Soak the blossoms in the mixture.
Heat oil in a large frying pan. Once the oil is hot enough, place the battered blossoms in the oil turning the blossoms rapidly. When golden brown, place the beignets on paper towels to drain the oil. Eat warm with a fabulous tomato salad.