Our mother has been using the same Zucchini Blossoms or Frittelle di Fiori di Zucca recipe for nearly 30 years here in the United States, which includes grated Parmigiano-Reggiano and plenty of finely chopped parsley. Our mother’s technique also includes “flattening” out the batter when it hits the hot oil so that thin frittelle are produced. Note, you can also simply batter and fry a single, whole, zucchini flower with a bit of cheese (or a single salty anchovy) placed in the center of the blossom (I prefer chopping the flowers to release more flavor and also getting more out of precious zucchini blossoms). A third technique is to simply consume the flowers raw in a salad as Melissa Clark from the NY Times suggested in her article, Zucchini’s Flower Power.
For many Calabrians, the zucchni blossom or flower is the best part of the vegetable. In fact, and to be perfectly honest, zucchini are often seen as “second rate” vegetables in Calabria, don’t ask me to explain this view but I think it has something to do with the abundance of zucchini during the summer months in southern Italy and the same can be said about other fruits and vegetables in the region.
Here’s our Fried Zucchini Flowers or Frittelle di Fiori di Zucca recipe:
- 1-2 cups of roughly chopped zucchini flowers (with the stem removed and interior material removed)
- 1.5 cups of flour
- 2 tablespoons of baking powder
- 1 cup of milk
- 1 egg
- ¾ tablespoons of salt
- 1 pinch of black pepper
- Oil for frying (you can use olive oil but I think it’s a big waste of a precious oil, try an oil with a higher smoking point that is less expensive like Canola, for example)
- The technique is fairly simple: start by mixing the flour, baking powder and salt together.
- Grab another bowl and mix the milk, egg and zucchini flowers.
- Combine the dry ingredients well and fry until crispy and golden (about 4 minutes if your oil is at the correct temperature).