Sciurilli Fritters

Sciurilli fritters (or zucchini flowers) are a delicious and typical appetizer in Italian cuisine. Here’s how to prepare them.

Ingredients

• Fresh zucchini flowers (sciurilli), about 10-12
• 100 g of flour
• 150 ml of cold sparkling water
• 1 egg
• Salt to taste
• Oil for frying (seed oil or extra virgin olive oil, depending on preferences)

Preparation

1. In a bowl, sift the flour and add a pinch of salt.
2. Beat the egg and incorporate it into the flour.
3. Gradually add the sparkling water, mixing with a whisk to avoid the formation of lumps. You should obtain a smooth and fairly fluid batter.
4. Gently clean the zucchini flowers, removing the internal pistil and any external impurities.
5. Dip each zucchini flower into the batter, making sure it is completely covered.
6. Heat plenty of oil in a frying pan. The oil is ready for frying when, by dipping the handle of a wooden spoon into it, small bubbles form around it.
7. Fry the battered zucchini flowers a few at a time until they are golden and crispy.
8. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
9. Lightly salt them and serve hot.

Interesting Facts

Zucchini flowers are highly appreciated in Mediterranean cuisine, especially in Italy, where they are used in different preparations: stuffed, in batter as in this recipe, or added raw in salads for a touch of color and flavor.

For an even more delicious variant, you can add a piece of mozzarella and an anchovy inside each flower before frying to get stuffed fritters. Alternatively, for a more rustic touch, you can mix some yeast dissolved in warm water into the batter and let it rest for about an hour to obtain fluffier and leavened fritters.