Fried Zucchini Flowers
4 servings
15 minutes
Fried zucchini flowers are a delicate and crispy treat from Italian cuisine, where each dish is a work of art. These flowers, dipped in a light batter with parmesan and white wine, turn into golden, fragrant pieces of summer on the plate. Their taste is a blend of the flowers' subtle sweetness and the savory notes of cheese and spices. Light and fragile, they are perfect as an appetizer with a glass of wine or as an elegant addition to a summer dinner. This dish conveys the spirit of the Mediterranean, allowing one to enjoy the refined traditions of Italian gastronomy in every bite.
1
Whisk the egg with a fork, add wine, and carefully incorporate the flour, avoiding lumps. Whisk until it reaches a liquid sour cream consistency. Add finely grated cheese to the mixture. Season with salt and pepper. If necessary, add a little water.
- Chicken egg: 1 piece
- Dry white wine: 0.5 glass
- Wheat flour: 2 tablespoons
- Grated Parmesan cheese: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Wash the zucchini flowers, remove the stamens and flower stems, and dip them in batter for 1-2 minutes.
- Zucchini blossoms: 6 pieces
3
In a deep skillet, heat the oil. Allowing the batter to drain, take the flowers and place them in a single layer in the skillet.
- Vegetable oil: 4 tablespoons
4
Fry on both sides, then place on a plate with paper towel to drain excess fat.
