Trombetta Zucchini and Flower Fritters

Trombetta zucchini is a variety of squash with a delicate flavor, and their flowers are a delicious ingredient in many Italian dishes. Traditionally, fritters made with zucchini and their flowers are a simple yet flavorful dish. Here’s how to prepare them.

Ingredients

• 2 medium trombetta zucchini
• 6-8 trombetta zucchini flowers
• 100 g of flour
• 1 egg
• About 120 ml of sparkling water
• Salt to taste
• Pepper to taste
• Seed oil for frying

Preparation

1. Wash the trombetta zucchini and cut them into thin slices. Gently clean the zucchini flowers, removing the pistil and cut them into strips.
2. In a bowl, mix the flour with a pinch of salt and pepper. Add the egg and start mixing.
3. Gradually pour in the sparkling water, continuing to mix until you have a smooth and fairly fluid batter.
4. Dip zucchini slices and flower strips into the batter until they are well coated.
5. Heat plenty of oil in a pan and, once hot, use a fork to lift the zucchini and flowers from the batter, allowing the excess to drain off, and fry until they are golden and crispy.
6. Drain the fritters on paper towels to remove excess oil.
7. Serve hot, perhaps with an extra pinch of salt if needed.

Curiosity

In Italy, it is common to find zucchini flowers as an ingredient in various dishes, especially in spring and summer. They are versatile and can be stuffed with ricotta and aromatic herbs, or simply fried as in this case. These fritters are perfect for a summer appetizer or aperitif.

Enjoy your meal!