Zucchini Flowers in Batter

Zucchini flowers in batter are a light and tasty appetizer, typical of Italian cuisine. Here’s how to prepare them.

Ingredients

• 12 zucchini flowers
• 100 g of flour
• 120 ml of cold sparkling water (more may be needed to achieve the desired consistency)
• 1 egg
• Salt to taste
• (Optional) 50 g of grated pecorino or parmesan for an extra flavour touch
• Frying oil

Preparation

1. Gently clean the zucchini flowers, removing the internal pistil and any external residue, without breaking the petals. Set them aside.

2. In a bowl, mix the flour with a pinch of salt. Then add the sparkling water and the egg, mixing well until a smooth and homogeneous batter is obtained. If you prefer a more intense flavor, you can add grated pecorino or parmesan.

3. Heat a generous amount of oil in a deep pan or a fryer. The oil should be at temperature (about 180 °C) before starting to fry.

4. Delicately dip each zucchini flower into the batter, making sure to completely cover it.

5. Fry the zucchini flowers in the pan with the hot oil until they become golden and crispy, turning them once to ensure even cooking on both sides.

6. Drain the fried zucchini flowers on paper towels to remove excess oil and serve immediately while they are still hot and crispy.

Curiosity

Zucchini flowers are particularly loved in Italian cuisine and can be stuffed in various ways, for example with ricotta and herbs or with a piece of mozzarella and an anchovy before being dipped in batter and fried. This flexibility makes them a versatile and always appreciated dish.