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Frittelle di fiori di zucca

Zucchini Blossom Pancakes

Total Time
30 mins
Course: Appetizer
Cuisine: Italian

Ingredients

  • 8 zucchini blossoms
  • 100g /2 oz ricotta
  • 1 heaping Tb Parmigiano-Reggiano freshly grated
  • 1 egg
  • 2 heaping Tbs flour about 20g
  • 60ml /4 cup milk or as much as you need
  • salt
  • olive oil for frying

Instructions

    Cup of Yum
  1. Trim the zucchini blossoms of their green base, then let the stamens drop out from inside the blossoms. Cut the trimmed blossoms into strips. 
  2. In a large mixing bowl, mash the ricotta up until soft, then add the grated cheese, eggs, flour and salt. Mix together, then whisk in enough milk so you wind up with a smooth, pourable but not runny batter. Fold in the cut up blossoms so they are completely covered in batter. Let rest at least 15 minutes. 
  3. In a large skillet, heat enough olive oil about 1cm (3/8 inch) deep until hot but not smoking. Add dollops of the batter by heaping spoonfuls into the oil and fry until cooked through and golden brown, about 2 minutes on each side. 
  4. Once done, drain the frittelle on paper towels. Serve while still warm.