Longtime readers might remember my zucchini flowers stuffed with ricotta, spinach, and prosciutto crudo as well as fried zucchini flowers.
Well this time when I picked up some zucchini flowers at the market, P asked if I would make some fritters, which is the usual way they’re made in this area of Calabria.
P’s aunt has made them for us many times, but I had never asked for the recipe or technique. As luck would have it, the day I bought the flowers, she happened to be walking by the house when I took the dogs out for their lunchtime walk.
The recipe she gave me on the spot is below; of course there are no measurements, but I have faith in you!
Seriously if you’re afraid of working with zucchini flowers, it’s time to conquer the fear. I was right there with you, but these fritters are amazingly simple and delicious. Enjoy!
Zucchini Flower Fritters – Frittelle di Fiori di Zucca
- Bunch of zucchini flowers
- Pinch of baking soda
- A few pinches of salt
- Oil for frying
1. Clean the zucchini flowers by snapping out the stamens (assuming you have male flowers, the ones attached to stems).
2. Chop roughly into pieces and place in boiling water for about a minute.
3. Remove with a slotted spoon and set aside.
4. Mix together flour, water, some salt, and a pinch of baking soda so that you get the consistency of pancake batter. Fold in the flowers. This part, by the way, is completely up to your tastes. When P’s aunt makes them, to be honest, I don’t taste much of the flowers because there’s so much, well, flour. I like mine bursting with zucchini flower flavor — they also look prettier, I think, as the flower colors show through. So use your own taste to determine how much batter to flowers you should make.
5. Heat oil for frying (I use last year’s olive oil) in a shallow pot or pan. You’ll want enough in there so the batter can sink to the bottom and then have a little way to rise and dance at the top, and you also don’t want your fritters crowded. The pan I used fit three fritters at a time. Zia also told me to throw in a pinch of salt when ready to fry.
6. When the oil is hot, take a large spoonful of batter and drop it in. As mentioned above, it will sink at first but then rise as it fries. Turn them a bit until you see all sides are browned, remove with a slotted spoon, and place on paper towels to drain.