Zucchini Blosom Flower Fritter or Frittelle di Fiori di Zucca

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  ¹⁄₁₆ cup, chopped or 10g

• Wheat flour

  White, cake, enriched

  0.02 cup unsifted, dipped or 3g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  0.01 tbsp or 0.1g

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  ¹⁄₁₆ oz or 2g

• Egg

  Whole, fresh eggs

  ¹⁄₁₆ medium or 2g

• Water

  Plain, clean water

  ¹⁄₁₆ cup or 9g

• Salt

  Table

  ¹⁄₁₆ dash or 0.02g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.004g

• Garlic

  Raw

  ¹⁄₁₆ clove or 0.1g

• Parsley

  Raw

  ¹⁄₁₆ tbsp or 0.2g

Directions

1. Here’s our Fried Zucchini Flower Fritter or Frittelle di Fiori di Zucca recipe: Zucchini Blosom Flower Fritter or Frittelle di Fiori di Zucca Prep time 20 mins Cook time 30 mins Total time 50 mins Zucchini Flower Blossom Fritters recipe Cook: Vincent Scordo - Scordo.com Serves: 20-30 Ingredients 2 cups of roughly chopped zucchini flowers (with the stem removed and interior material 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 Process 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.Combine wet and dry ingredients (if mixture appears dry add more water) 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.