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:
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15–20 fresh zucchini flowers (fiori di zucca), cleaned
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1 cup (120g) all-purpose flour
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1 egg
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¾ cup (180ml) sparkling water or plain water (cold)
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1 tablespoon grated Parmesan or Pecorino Romano (optional)
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Salt and pepper to taste
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Fresh chopped parsley (optional)
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Olive oil or vegetable oil (for frying)
Optional Add-ins:
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Small cubes of mozzarella
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Chopped anchovies
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Mint or basil for a fresh herb note
🥣 Instructions:
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Clean the Flowers:
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Gently remove the inner pistil from each flower.
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Trim stems if too long.
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Wipe gently with a damp paper towel – do not rinse heavily to avoid tearing.
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Make the Batter:
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In a bowl, whisk together:
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Flour
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Egg
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Cold sparkling water (add slowly until the batter is thick but pourable)
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Parmesan (if using)
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Salt and pepper
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Add a tablespoon of chopped parsley if desired.
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Let the batter rest for 10 minutes.
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Prepare Oil:
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Heat 1–2 inches of oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).
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Fry the Fritters:
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Dip each zucchini flower into the batter, letting the excess drip off.
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Carefully place in hot oil and fry until golden and crispy, about 2–3 minutes per side.
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Don’t overcrowd the pan; fry in batches.
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Drain and Serve:
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Remove and place on paper towels to drain excess oil.
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Sprinkle with a little sea salt while hot.
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🍋 To Serve:
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Enjoy warm with a squeeze of lemon.
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Perfect as an appetizer or antipasto with a glass of white wine or Prosecco.