I blogged about this last summer – but this summer I was fortunate to make them with my neighbor and get the recipe – yeah!!! These are so delicious – I could probably eat them until I am sick. I have seen recipes for fried zucchini squash flowers, but never like my Italian neighbor makes. Last year when she would send a plate over or some batter for me to make my own batch – they were all for me – Stella would not try them. This year not so lucky. After making these with my neighbor, I came home with a plate full and was looking forward to having them for dinner with a salad – well, Stella ate some along with her friend Bella and my other neighbor and her niece had to try them. Bummer for me, but glad others were willing to try something new and they all LOVED them!
Fritelli (Fried Zucchini Flowers)
About 20 zucchini squash flowers
2 cups flour
1 cup parmesan cheese
3/4 cup water
Salt for season and washing
Pepper to taste
Garlic powder to taste
Fresh basil and parsely (from the garden, perfect) to taste – we like a lot
Oil for frying (coconut, preferable)
1. Pick the flowers – this needs to be done first thing in the morning, when they are open. At night the flowers are closed. You can pick over a couple of days – just store the flowers in a zip lock bag with a paper towel (to absorb the moisture).
2. Take the center out of the flower.
3. Cut up the flowers and place in a large bowl. Fill the bowl with water and salt – this will wash and pull any dirt from the flowers. Let sit for about 10 minutes – stir/mix around several times. Drain water.
4. In the same bowl – make the batter. Add the flour, eggs, water, parmesan cheese, salt, pepper, garlic and then tear up fresh basil and parsley. Mix well. You want the batter to be similar in consistency to pancake batter. You may need to add more flour and or water in order to get to the desired consistency. I love making with a little of this and a little of that!
5. In a large frying pan, heat the oil – about 2″ deep.
6. Spoon the batter in, turning to brown both sides.
7. When done place on a paper towel/bag lined plate to drain the excess oil.
Enjoy – this are wonderful hot, room temperature or cold. Once you make these once – you will continue year after year and look forward to those flowers on your zucchini plants!!Copyright secured by Digiprove © 2012
These sound and look absolutely lucsious. I think if you couldn’t get the flowers that this batter would be just as scrumptious if you sliced squash, especially zucchini, and battered and fried. Great blog.
My neighbors are going to Italy for 2 weeks in August and I will be taking care of thier garden and get to keep the produce – so I will have lots of zucchini/squash – I am going to try!
I have had these at Italian restaurants and now will make them myself. A good reason to plant a lot of zucchini!
You will not be dissappointed and will start a new tradition of making each year!