Zucchini is typically considered a summer squash, because it thrives and produces the best fruit in summer. Yet, some varieties are considered winter squashes, this having to do with the time of fruiting, rather than the time of planting.
Just planted about 3 weeks ago, the zucchini plants in our garden here at MHCA are already in bloom.
For many Italians, the zucchini blossoms are the best part of the vegetable. In fact, zucchini is often seen as “second rate” vegetables in certain regions in Italy, perhaps it has something to do with the abundance of zucchini during the summer months in southern Italy.
Here is a classic recipe on how to make zucchini blossom fritters. There are several other methods including stuffing the blossoms before frying with cheese, anchovies or even crab meat.
If you have never tried a zucchini blossom fritter, this recipe is simple enough and worth giving it a shot!
Ingredients
· 2 cups of roughly chopped zucchini flowers (with the stem removed
· ½ cup of flour (+ or - a few tablespoons)
· ¼ tablespoon of baking powder (optional)
· ¼ cup of Pecorino Romano and ¼ cup of Parmigiano-Reggiano
· 1 egg
· ¼ - ½ cup of water
· Salt and pepper to taste
· 1 clove garlic
· 1 tablespoon chopped parsley
Directions
1. The technique is fairly simple: start by mixing the flour, baking powder, salt and pepper together. Combine water and egg, whisk together and then add to dry ingredients.
2. Combine wet and dry ingredients (if mixture appears dry add more water)
3. Add chopped zucchini flowers and combine all ingredients. Let mixture rest 30 minutes.
Pan fry until crispy and golden (about two minutes on each side if your oil is at the correct temperature).
Notes
You can also simply take a single blossom, create a simple batter, fill the intact blossom flower with a single anchovy or a bit of ricotta and deep fry until golden brown.
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