You may also like
Categories:Viewed: 68 - Published at: 6 years ago
Ingredients
- 1 7-ounce can tuna packed in water
- 2 tablespoons grated horseradish
- 1/2 cup low-fat yogurt
- 1/2 cup mayonnaise
- 12 large zucchini blossoms
- 1 egg yolk
- 2 egg whites
- 2 tablespoons beer
- 1/2 cup flour
- Corn, peanut or vegetable oil
Method
- Drain tuna and put into container of food processor or electric blender.
- Add yogurt, horseradish and mayonnaise and blend to fine paste.
- Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste.
- Tie ends of petals at top as if tying a bandana.
- Beat egg yolk until light and golden.
- Beat whites until moderately stiff.
- Fold into yolk along with beer.
- Dredge stuffed blossoms in flour, then dip to coat well with batter.
- Heat oil to depth of 1/2 inch in heavy skillet.
- Add batter-coated blossoms a few at a time.
- When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.
