Zucchini Flower Fritters Italian Recipe

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Zucchini flower fritters italian recipe. Fry until the fritters are golden brown about 1 2 minutes. Prepare frying pan with half inch of vegetable oil and bring to a high temperature. Using a spider or a slotted spoon transfer them to a paper towel lined plate and sprinkle them with salt.

Zucchini flower blossom fritters male zucchini flower fully opened and with the stamen intact you ll want to remove it prior to cooking as it is bitter make the best zucchini flower blossom fritters. 8 to 10 zucchini blossoms or as many as you want to make 1 3 cup 2 oz flour. Set the batter aside to rest at least 10 minutes.

Either way there is never enough to go around with these. Recipe by christina conte from my nonna chiarina ingredients. Wash the zucchini flowers very gently under cold running water eliminate the hard pistil from inside and arrange the flowers on a clean tea towel to dry.

Meanwhile fill a heavy bottomed saucepan with oil to a 1 inch depth and heat to 350 f. 2 good pinches of salt. Collect the flour milk eggs and a pinch of salt on a plate 2.

How to prepare zucchini flowers fritters clean the zucchini flowers by removing the outermost filaments and separating the flowers from the stem with the pistil 1. Rinse them gently under cold running water and pat them with a sheet of absorbent kitchen paper. Heat 2 inches of olive oil in a pot over a high flame and drop the batter into the hot oil by spoonful.

Serve warm or at room temperature. In the meantime blend the ricotta cheese with the grated parmigiano reggiano in a bowl to obtain a smooth soft cream. Place one heaping tablespoon of batter at a time into the pan pressing to flatten slightly.