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Hope all is well and for my members in the northeast, I hope you are handling the heatwave and my thoughts and prayers go out to my members in Texas who are dealing with the hurricane. My prayers for all.
Today’s post is about a traditional Italian summer favorite, Zucchini Flowers. Some of you may remember my first post about zucchini flowers in July 2018 (I will repost the original link at the bottom of the page).
I have been posting this dish on my personal email quite a bit this summer and I have been asked to reprint the recipe once again.
Many people are unaware of this favorite Italian delicacy and for Italians everywhere, it is the beginning of the summer garden harvest.
When I used to entertain guests and serve this appetizer with a creamy ricotta and lemon/basil dip, people were shocked that the zucchini flowers were edible. They are delicious!
The first time I posted about this delicacy, I included the batter that I had been using for many years which included beer as part of the batter ingredients. Well, a week ago, a very generous neighbor gifted me some zucchini blossoms and I wanted to fry them immediately because they are best on the day they are picked and I didn’t have any beer in the house so I went old school and prepared them grandma’s way.
Grandma used a simple batter of AP flour, club soda, salt & pepper, and baking powder that I wanted to share with you.
Whisk all the ingredients together very well, and coat the flowers lightly and fry to a golden brown. It’s as simple as that.
This batter brought back memories of grandma running out to the garden in the early morning when the flowers are open (and you can see if there are insects inside) to collect the blossoms to make either plain fried zucchini flowers or she would add them to scrambled eggs for breakfast.
Every bite was a culinary treat.
Always a summer treat. Grandma picked the male flowers (long skinny stems). The female blossoms have a small zucchini attached and keep those on the vine until fully grown and ripe.
(The dip is whipped ricotta with a drop of lemon juice, lemon zest, and some chopped fresh basil).
I really hope you try this recipe and enjoy every bite.
So here is the recipe for Grandma’s Zucchini Flowers….very simple and delicious…
- 1 lb. of flowers ( approx 30 flowers)
- 2-1/2 cups of all-purpose flour
- 1-1/2 tsp salt
- dash of pepper
- 1-1/2 tsp baking powder
- 24 oz. club Soda
- olive oil
- Wash flowers under cold running water, drain and dry the flowers and remove the stamens inside, then remove the sepals on the outer leaves- be careful and watch for insects (mostly bees) inside the petals.
- Cook’s Note: if the flowers are too wet, they will splatter once they hit the hot oil. Be Careful…
- Dry the flowers on paper towels or on a tea towel and prepare the batter.
- Heat 1-1/2 inch of olive oil in a skillet. Dip the flower in the batter and let excess drip off. Fry for 1-2 minutes per side turning once until golden brown. (crispy not soggy).
- Remove with a slotted spoon & transfer to a paper towel-lined cookie sheet to drain excess oil.
- You can sprinkle with sea salt or grated cheese and serve with ricotta dip.
There are many other recipes with leftover blossoms.
For example, I add some diced and fried blossoms with some sauteed zucchini, cheese, sauteed onions, and a few eggs to make a wonderful summer quiche or add some fried flowers to a pizza. Both delicious treats.
Below is my original post from July 18, 2018, with a little more detail and a recipe for stuffed zucchini flowers…..enjoy
Click on the link to open
Until my next post, make every day a celebration!
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