Zucchini flowers are not only a decoration of the beds, but also one of the biggest seasonal treasures of summer cuisine. Who ever tasted them wrapped in light batter and fried golden brown, knows that their delicate taste is not forgotten.
You may have seen them on farmers’ markets – thin, fine zucchini flowers with bright yellow, which look too fragile to do something about them. But don’t be mistaken. Zucchini flowers are a real delicacy in the summer kitchenwhich the Italians, the French and all who have ever succumbed to the magic of simple, seasonal cooking. And fried zucchini flowers are proof that even a few raw materials are enough to create something unforgettable.
Video from recipes for Piatto with instructions for preparing fried zucchini flowers Check youtube:
The flowers that eat
Male zucchini flowers are used – those that grow on thin stems and do not produce the vegetables themselves. They are larger, have a looser shape and so they are perfectly fulfilled with different fillings. They should be collected in the morning when they are still firm, unfold and fresh. The fresher the better. In the fridge it lasts as much as possible, so ideally prepare them immediately after tearing.
“Zucchini flowers offer a number of health benefits due to the rich nutrient and plant compound content. They provide important vitamins and minerals that contribute to different aspects of health,” says Texas Real Food.
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Crispy fried zucchini flowers
Raw materials:
- 10–12 male flowers of zucchini
- 100 g of plain flour
- about 150 ml of sparkling water
- salt
- frying oil
To fill:
- 150 g ricotty
- 2 tablespoons of grated parmesan
- finely grated lemon bark of ½ lemon
- a couple of basil or thyme leaves
- salt, pepper to taste
Procedure::
- Clean the flowers – carefully remove the plum inside the flower, but do not tear the flower. Rinse them lightly and allow to dry.
- If you want to fill the flowers, mix in a ricotta bowl with parmesan, lemon bark, chopped herbs and season with salt and pepper. Fill the flowers with a spoon or confectionery bag and light the end to prevent the filling.
- In the next bowl, mix the flour with a pinch of salt and gradually pour sparkling water until a smooth batter with the consistency of thinner cream is formed. Do not mix too long – just need to join the raw materials.
- In a deeper pan, heat the oil to about 170–180 ° C. If you do not have a thermometer, do the test by dropping a little dough into the oil – it should start bubbling immediately.
- Soak the flowers in the batter and place in the oil. Fry from both sides until golden, approximately 2-3 minutes.
- Place the fried flowers on a paper towel and lightly salt immediately.
How to give this dish to
Serve the food preferably even warm, sprinkled and a few drops of lemon juice. It is suitable as an appetizer, a small dinner, but also as a luxury side dish to roast meat. It fits perfectly with white wine, prosecce or chilled beer.
A small tip for a healthier version
Zucchini flowers can be prepared in a healthier version – for example, baked in the oven or stuffed and grilled. But if you want to enjoy them in their summer beauty, crispy frying just fits them the most.
Summer cuisine should be joyful, simple and full of taste. And fried zucchini flowers are all this in one bite. If you don’t know them yet, don’t hesitate. They are so gentle that they will melt on your tongue and want more and more bite.
