Believe it or not, the beautiful yellow zucchini flowers can be eaten themselves, not just the giant zucchini. Popular in Italy, the flowers can be stuffed, fried, or added to soups, pasta dishes or frittatas. Here is a recipe for a light fry to give this lovely tradition a taste.
Things You'll Need
- 10 to 12 freshly picked, rinsed and dried zucchini flowers
- 1 tbsp. cream
- 1/4 cup flour
- 1/4 cup water
- Dash of salt and pepper
- Olive, safflower, vegetable or peanut oil
- Paper towels
Make the batter by beating the flour, cream, water, salt and pepper together. Seal in a container and refrigerate for at least 30 minutes.
Using medium high heat, add at least 1/4 inch oil to skillet, or 1/2 inch if the flowers are more puffy than flat.
Dip each flower into bowl of batter, then place them into the pan with heated oil.
Fry 5 or 6 at once, turning or flipping until crisp and golden brown on both sides. This should take about 3 to 5 minutes.
Drain on a paper towel. Sprinkle with extra salt if desired and serve immediately.
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