Fried zucchini flowers are a very tasty appetizer or side dish that is very popular during the summer season.
When done to perfection, you will find them crispy on the outside and tender on the inside: take care to always make a little more than expected, because gluttonous friends will not be slow to gag.
There are so many recipes with zucchini blossoms: we will use a very common one, involving a simple batter to make with ingredients commonly used in our kitchens.
Squash blossoms or zucchini flowers?
Let’s get some clarity!
A long-standing dilemma: are our little flowers, which are so delicate and last only a few hours after harvest, pumpkin or zucchini? The differences, actually, are very minimal.
Both squash and zucchini produce edible flowers. Zucchini flowers-the ones we find in the late spring and summer seasons-are made from larger petals and have less of a characteristic smell. Differently, squash blossoms have smaller, more rounded petals but a stronger scent.
How to store fresh squash or zucchini blossoms?
Squash or zucchini blossoms are tremendously delicate: you can tell a lot from picking them. In fact, they should be picked when they are well open, that is, early in the morning: that way, the sun and heat will not have affected their freshness yet. Always handle them with care. Rinse them with plenty of water and any fruit or vegetable cleaning preparation, after which remove the pistil (located in the center). Seal them in an airtight container or bag, being careful not to put too many together so as not to crush them. You can store them in the refrigerator if you plan to use them within a day or two at most, otherwise in the home freezer if you feel like making them last longer.
- 12 fresh zucchini flowers, washed and take the pistils out
- 2 eggs, beaten
- all purpose flour to taste
- salt to taste
- oil for frying
Dry the clean flowers and coat them with the egg.
Then coat them with the flour.
Coat all of the zucchini flowers or coat them as you start to fry (whatever you prefer).
Heat the frying oil in a deep frying pan.
When the oil is hot, deep fry the flowers a few at a time.
When they are cooked on one side, turn them and cook on the other.
Place the fried flowers on a kitchen towl to drain the excess oil.
Sprinkle with salt and serve warm.
Facebook Comments Box