Fiori Di Zucchine Fried Zucchini Flowers Recipes

FRIED ZUCCHINI FLOWERS

Steps:

• Clean flowers and dry with a paper towel.
• Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
• Heat vegetable oil in a deep skillet over medium heat.
• Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

{FIORI DI ZUCCA FRITTI} CLASSIC ITALIAN FRIED ZUCCHINI FLOWERS RECIPE

Steps:

• Make The Batter: Combine flour, sparkling water, and a pinch of salt in a large mixing bowl and whisk to combine. Set the batter aside to rest at least 10 minutes. Meanwhile, fill a heavy-bottomed saucepan with oil to a 1-inch depth and heat to 350°F.
• Clean The Zucchini Blossoms: Clean zucchini blossoms by gently twisting the pistils (often covered in pollen) from the center of the flowers until they come off. Using a damp paper towel, carefully remove any dirt from the petals. Fill The Blossoms: Mix together the cheeses and anchovies and fill each blossom with the mixture. Holding the blossoms by the flower tips, dip them in the batter until well coated. Let the excess batter drip off and place on a wire cooling rack (set over a plate or in a rimmed baking sheet) until ready to use. Repeat to coat all the flowers.
• Fry The Blossoms: When blossoms are ready and oil is heated, carefully add some blossoms to the oil (do not overcrowd the oil - just cook 2 to 4 blossoms at a time). Cook about 4 to 5 minutes per batch until the blossoms are golden brown.Remove with a spider strainer or a slotted spoon to a paper towel-lined plate, season with a pinch of sea salt and a squeeze of lemon. Repeat to cook all the blossoms then serve immediately as is or with the salsa verde passed on the side.

PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)

Steps:

• Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
• Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
• Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
• Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

FIORI DI ZUCCA FRITTI (ANGELINA'S FRIED ZUCCHINI BLOSSOMS)

Steps:

• Take your blossoms and trim off the stems (if they have one) and the spindly little leaves that cling to their base. Clean them gently with a towel and then, one by one, gently open the petals up just enough to allow you to reach in and remove the pistil. Be careful not to damage the delicate petals if you can, which are extremely delicate. (But if the petals rip, don't despair-see Notes below.)
• Take a strip of mozzarella and stuff it into the flower, then an anchovy fillet, then another strip of mozzarella. (Do not overstuff!) Then close the flower up, pressing the petals together gently with your hands around the stuffing.
• Now, in a large skillet, heat enough olive oil to come up 2cm/half inch up the sides. While the oil is heating, arrange the stuffed blossoms beside two trays, one with some flour for dredging and the other with the egg batter ingredients, which you will have beaten together lightly.
• Proceed as you would with any fried vegetables: Taking each blossom in hand gingerly and, making sure with your fingers that they stay closed, dredge them in the flour and then in the egg batter. As soon as each blossom is battered, slide it careful into the skillet. Shallow-fry the zucchini blossom in the olive oil until lightly brown on each side.
• Drain them on paper towels or on a baking rack as they are done.
• Serve as soon as all the fritters are done, while they are still warm.

FIORI DI ZUCCHINE: FRIED ZUCCHINI FLOWERS

Steps:

• With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water.
• Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside.
• For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even.
• Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
• Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve.