NONNA’S ZUCCHINI FLOWERS FRITTERS

Here’s a traditional and comforting recipe for Nonna’s Zucchini Flower Fritters – crispy, tender, and bursting with delicate flavor. These are a classic Italian summer treat, often made with fresh zucchini blossoms picked right from the garden.

🌼 Nonna’s Zucchini Flower Fritters (Frittelle di Fiori di Zucca)

Ingredients:

• 15–20 fresh zucchini flowers (fiori di zucca), cleaned

• 1 cup (120g) all-purpose flour

• 1 egg

• ¾ cup (180ml) sparkling water or plain water (cold)

• 1 tablespoon grated Parmesan or Pecorino Romano (optional)

• Salt and pepper to taste

• Fresh chopped parsley (optional)

• Olive oil or vegetable oil (for frying)

Optional Add-ins:

• Small cubes of mozzarella

• Chopped anchovies

• Mint or basil for a fresh herb note

🥣 Instructions:

1. Clean the Flowers:

   • Gently remove the inner pistil from each flower.

   • Trim stems if too long.

   • Wipe gently with a damp paper towel – do not rinse heavily to avoid tearing.

2. Make the Batter:

   • In a bowl, whisk together:

     • Flour

     • Egg

     • Cold sparkling water (add slowly until the batter is thick but pourable)

     • Parmesan (if using)

     • Salt and pepper

   • Add a tablespoon of chopped parsley if desired.

   • Let the batter rest for 10 minutes.

3. Prepare Oil:

   • Heat 1–2 inches of oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).

4. Fry the Fritters:

   • Dip each zucchini flower into the batter, letting the excess drip off.

   • Carefully place in hot oil and fry until golden and crispy, about 2–3 minutes per side.

   • Don’t overcrowd the pan; fry in batches.

5. Drain and Serve:

   • Remove and place on paper towels to drain excess oil.

   • Sprinkle with a little sea salt while hot.

🍋 To Serve:

• Enjoy warm with a squeeze of lemon.

• Perfect as an appetizer or antipasto with a glass of white wine or Prosecco.