Fried Zucchini Blossoms / Fiori di Zucchini Fritti in Pastella



Something really weird happened in our rose garden this year! A lone zucchini plant just grew and grew like Jack’s bean stalk! We have no idea how it got there! But grow it does and produce large yellow blossoms it does, on a daily basis of about five (5) a day! Incredible! By afternoon, the blossoms are wilted, so you have to pick them in the morning. In the photo below you can even see the rose petals that have graced the plant’s leaves!
So what to do with these little beauties is completely a no-brainer! FRY THEM! These little delicacies are extremely light and irresistible! They are fried in a batter somewhat like a tempura, that is called pastella in Italian. Pastella is a crisp and light batter made simply from flour and water which produces a thin, crackly coating that stays perfectly adhered to the zucchini blossoms and does NOT absorb the frying oil! It’s lovely to work with and to devour! Pastella batter also works great with fried onion rings.
For this I turned to Marcella Hazan’s The Classic Italian Cookbook (the original version from 1973, if you’re lucky enough to get your hands on one!)

 

Zucchini Blosssoms Fried in Pastella (Fiori di Zucchini Fritti in Pastella)

Freshly picked zucchini blossoms
1 cup water
2/3 cup flour
Vegetable or canola oil (not olive oil)
Salt
 
If necessary, clean the zucchini blossoms with a rapid rinse under cold running water.
Dry them GENTLY on paper towels.
Cut the stems to about 1″ long.
Cut the base of the blossom on one side only and then OPEN UP the blossom to be able to lay flat, without dividing it.
Put one (1) cup of water in a wide soup bowl and gradually add the flour through a sifter and CONSTANTLY beat the mixture with a fork until all the flour is added.
The batter will have a consistency of sour cream.
Pour vegetable or canola oil (not olive oil!!!) in a skillet up two 3/4 of the height of the pan sides.
Heat the oil to the hottest you can without burning the oil.
When the oil is very hot, dip the zucchini blossoms into the batter, coat evenly, and slip only as many as will fit loosely into the skillet.
When a golden crust has formed on one side of the blossoms, turn them over to fry on the other side until golden brown.
When both sides have a lovely golden brown crust, place the blossoms on paper towels to drain and sprinkle with salt before they dry.
Continue in the same manner until all the blossoms are fried.
Serve promptly while piping hot!

 

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Comments

  1. I never had zucchini blossom, really would like to try it…your fritti looks delicious, yummie!

  2. I’ve never tried zucchini blossom, and don’t know where I might even begin to try to buy them. However, this post makes me want to try them… They look just fabulous! I guess I have to try growing my own… Thanks for the inspiration!

  3. These are so yummy! I do this with my pumpkin blossoms!

  4. Have always been intrigued by zucchini blossoms…your post sings to me! WOW…you’ve sold me on the idea. Now the question is-where do I find them? Btw, thank you for following me on twitter.My RSS subscription options & follow options are in the sidebars on the rifgt! Take care & grazie for stopping by.Was wonderful having you over! Thanks for the espresso…was YUM!

  5. Wow! Three years ago, I found a rebel pumpkin plant that came out of nowhere. Silly me, I tossed the squash blossoms. This recipe looks so amazing. Oh, how I wish I had zucchini blossoms right now. I would definitely make them. What a lucky find for you!

  6. I don’t know if I have ever had zucchini. . .this looks yummy.

    Stopping by from the SITS Sharefest. I am going to go and print off your Mahi Mahi recipe right now. That looks super good!

  7. Oh my, this is my favorite summer treat. Yours look especially delicious!

  8. Hi, and thanks for visiting my blog, I’ll be adding yours to the blogs I follow in a minute.
    It’s so interesting that your family is originally from Modena area, I’ve been living here for 4 years now, lots of great food.
    I’ve been trying to avoid frying the flowers, but they are so good fried in pastella.

    and to answer your question, I don’t Twitter, I just don’t have enough time to be everywhere I want
    Ciao

  9. I love these but I have yet to get in gear and use my blossoms this summer. This post has me craving some!

  10. I have never tried these either, but it sure looks good!

  11. These were one of my favorite dishes when I was a kid. Great job!

  12. I never knew. The things you learn in the blogosphere. Happy SITS Sharefest!

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