Crispy bites of chickpea flour covered zucchini blossom fritters...
accompany tender nibbles of peach and cream corn on the cob.
Blossoms galore used to be shared with me by my 'Nonno' from his impressive garden.
I just can't help but think of him when our markets start showing them off in abundance.
My 'Nonna' would quickly grab the fresh blossoms and have them coarsely chopped.
Some flour, salt and water got whipped up in a jiffy. In went the flowers.
Before we knew it, we were impatiently grabbing fritters barely hitting the paper lined platter.
Although my Grandparents were adamant about using white flour...
I became equally resolute to omit refined flour and create a gluten-free version.
I guess, a little stubbornness does run in our family after all ;o)
Having tried different combinations and ratios of dry to wet ingredients...
I finally fixated on this particular formula which now has become my favourite way to go.
Chickpea flour surpasses any other gluten-free flour that I've tried so far.
Now, for those that follow my cooking...you must be surprised that I'm actually frying.
Don't get too used to it.
Although very challenging, I'm still working on a baked version.
After a stroll through the Jean-Talon Montreal market...
we quickly decided to keep things simple for lunch.
We also enjoyed these blossoms along with our first tender corn on the cob of the season.
Blossoms were extremely fresh and were not willing to wait around to be devoured.
The corn was handled with Hubby’s capable hands and lunch was on the table in no time.
accompany tender nibbles of peach and cream corn on the cob.
Blossoms galore used to be shared with me by my 'Nonno' from his impressive garden.
I just can't help but think of him when our markets start showing them off in abundance.
My 'Nonna' would quickly grab the fresh blossoms and have them coarsely chopped.
Some flour, salt and water got whipped up in a jiffy. In went the flowers.
Before we knew it, we were impatiently grabbing fritters barely hitting the paper lined platter.
Although my Grandparents were adamant about using white flour...
I became equally resolute to omit refined flour and create a gluten-free version.
I guess, a little stubbornness does run in our family after all ;o)
Having tried different combinations and ratios of dry to wet ingredients...
I finally fixated on this particular formula which now has become my favourite way to go.
Chickpea flour surpasses any other gluten-free flour that I've tried so far.
Now, for those that follow my cooking...you must be surprised that I'm actually frying.
Don't get too used to it.
Although very challenging, I'm still working on a baked version.
After a stroll through the Jean-Talon Montreal market...
we quickly decided to keep things simple for lunch.
We also enjoyed these blossoms along with our first tender corn on the cob of the season.
Blossoms were extremely fresh and were not willing to wait around to be devoured.
The corn was handled with Hubby’s capable hands and lunch was on the table in no time.
Zucchini blossom Chickpea flour fritters
yields 12 blossom fritters
(American ingredients)
. 12 zucchini blossoms (stems and center pistols removed)
. 1 large egg
. generous pinch of sea salt
. generous pinch of granulated garlic powder
. 1/2 cup fine Chickpea flour
. 1/8 cup Arrowroot starch (or cornstarch)
. enough water (to create a light pancake-like batter)
. 1/2 cup grapeseed oil (or other vegetable oil for frying)
PREPARATION:
1. Prepare an absorbent paper lined serving plate. Set aside.
2. In a medium bowl, whisk the egg and seasoning together. Set aside.
3. In another medium bowl, combine the chickpea flour and the arrowroot. Add in a little water to make a light pancake-like batter consistency. Set aside.
4. In a large, shallow skillet, heat the oil on MEDIUM-HIGH.
5. Dip each flower blossom into the batter, and place gently into the oil. Fry until golden on both sides.
6. Place them on the prepared lined plate to get rid of any excess oil.
. Serve as soon as possible in order not to lose the crispiness.
These delicious, crispy bites would have constituted a meal on their own -- very addictive indeed. Indulging in fried foods does also happen in my so called diet of choice...
and that’s enough confessions for today ;o)
Our Jean-Talon market is in constant movement...changes take place and we are fortunate to maintain such a community around Little Italy. Any piano players out there willing to join in?
Have a lovely week.
Flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are
unfortunately not created equal. Mine is so old that it has reached
many degrees off it's norm. It's really worth investing a few dollars
to test yours with an appropriate oven thermometer. You'd be surprised
how many ovens I've heard about not being where they should have been.
Before you lose any more ingredients and much time preparing a new
recipe...run to the store...you'll thank me later.
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