Saturday, June 2, 2007

Fried zucchini flowers

You have not lived until you've eaten battered and fried zucchini flowers! Not having my own garden, I have never been able to procure the flowers until now. I bought some at the farmers' market this morning. I fried them up for my dinner. They were simply heaven with a very light, subtle squash flavor and a tender sweetness. In spite of being battered and fried, they are not overly heavy.

The Italians have been cooking these flowers forever! When I was a kid my dad and grandfather grew more zucchini than we could humanly consume. Unfort, Midwesterners in the 70's didn't fry up zucchini flowers! We didn't even have olive oil in the supermarkets back then.

If you can find these flowers or if you grow zucchini get them! Call me if you have any extras.

Recipe:

1. Wash them and trim the stems to about 1 inch long. Gently open the flowers and pull out the stamens. Put the flowers upside down in a colander to dry thoroughly.

2. Put a beaten egg in one bowl. Put a cup of flour seasoned w/ salt and pepper in another bowl.

3. Put a cup of olive oil or canola oil in a cast iron skillet. While it is getting hot on medium to medium high heat, dip the flowers in the egg and then in the flour. Put the flowers in the hot oil (if the oil does not sizzle when the flower goes in, it is not hot enough) and cook until it turns golden on one side. Flip over and cook until the other side gets golden. I don't know how long it takes. Maybe a couple of minutes per side. Cook the flowers in batches and drain on a paper towel.

2 comments:

Kelly said...

Another option for an even lighter batter is to mix some flour and water together until it has about the consistency of whipping cream. Dip the flowers in this batter and shake off any excess. Fry in sizzling hot oil! MMMMM!

Kelly

Anonymous said...

Thanks for this recipe. I found some zucchini flowers at the farmers' market today and wanted to do something simple and delicious with them, and was delighted to find your recipe. I am eating them as I write this, and they are so good!

Lenore