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Fiori di Zucca Fritti


Zucchini Flowers! Zucchini Flowers! Zucchini Fowers!!!


In Italy, fried zucchini flowers are like the mozzarella stick for Americans. These edible flowers are crunchy, tasty and completely addictive.

Listed below are two different variations, the 'classic' variation and a ricotta stuffed variation.

One of my absolute favorite foods to compliment any hot summer day. These zucchini flowers are a great starter to any meal and go great with any drink, from a Bellini to a Negroni!


Fiori di Zucca Fritti

2 TO 3 FLOWERS PER PERSON

30 MINUTES

INGREDIENTS

For Crust:

20 Zucchini Flowers

1 1/4 Cup Flower

2 Egg whites

1 Tbs Olive Oil

12oz Frizzy Water (Seltzer Water) - Cold

Peanut Oil - For Frying

Salt - to taste


INSTRUCTIONS

Prepare:

To prepare your zucchini flowers, lightly wash with cold water then lightly pat dry making sure not to break the flowers. Take out the pollen from the center of the flower. Do this by reaching inside the flower ad breaking it off at the base.

Begin to slowly heat the peanut oil in a pan. Try using a pan that isn't too large but is tall.

In the meantime, start preparing the mixture to dip the zucchini flowers in. Mix together the flour, egg, olive oil, and a pinch a salt in a medium sized bowl. Then, add some of the frizzy water to the mixture and mix well.

When the flour mixture is ready and the oil mixture is hot and ready to fry, you can begin to dip one zucchini flower at a time in the flour mixture then into the frying pan filled with oil.

Keep the flower in the oil for a few minutes on each side (about 2-3 minutes each side), when you take it out of the oil place it on a plate with paper towels, to absorb the excess oil.

Sprinkle the fried flowers with sea salt and eat while they are still warm!

Enjoy... Buon appetito!

*Notes

You can also stuff your zucchini flowers before frying them. To do this, combine 1 cup ricotta, 1 table spoon of fresh chopped mint, and 1/2 teaspoon of lemon zest - grated. Season with salt (to taste), and fresh ground black pepper. Using a spoon, fill each zucchini flower with about 1 tablespoon of the ricotta mixture, dip in flower batter and fry like mentioned above.

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