Zucchini Blossom Fritters-Frittelle di Fiori di Zu
Angela (Grammy) Derby
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- squash blossoms, open by tearing down one side, then fold together
- 1 c
- all-purpose flour
- 1 tsp
- baking powder
- 1/4 c
- grated parmiggiano-reggiano
- 1/2 tsp
- dried parsley
- 1/2 tsp
- pinch of black pepper
- water, as needed to thin batter
- oil for frying
1Don't forget to prepare the squash blossoms by inspecting each flower for dirt, bees or bugs. (Tiny critters tend to hide inside the blossoms.)
2Gently rinse under slow running water, and dry with paper towels. Remove the pistil from inside each flower, and the green spikes from around the bottom.
3Place on paper towels and pat dry.
4Mix together flour, baking powder, egg, grated cheese, parsley, salt, and a pinch of pepper so that you get the consistency of thin pancake batter. (If it's not thin enough, add water, a little at a time.)
5Heat oil for frying in a skillet until medium hot. (You’ll want enough in there so the blossom will sink to the bottom and then fluff up while frying. Be sure not to fry too many together at one time.)
6When the oil is hot, dip each blossom into the batter and let excess drip back into the bowl. Place gently into hot oil. Fry on both sides until golden brown, this should take a few minutes on each side. Drain on paper towels; sprinkle with a little salt, if desired.