Ingredients
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8 Pumpkin flowers
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120 g Flour'00' type
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1 Egg
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100 ml Whole milk
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Salt
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Pepper
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Vegetable oil
Directions
Fiori di zucca are a typical spring and especially summer appetizer, which in Naples you can also find in mixed fried foods in restaurants and pizzerias. Making the recipe is very simple, just prepare a good frying batter and calibrate the oil temperature well so that you get light and crispy zucchini flowers.
You can decide to leave them hollow or stuff them with ricotta and provolone or make a seafood version by adding a shrimp inside each flower, either way they will win you over with their delicate yet so distinctive taste.
Steps
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1
Done
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Start by preparing the batter for squash blossoms. |
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2
Done
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Also add the flour and mix, without allowing lumps to form. Let stand in the refrigerator for 30 minutes, covered with plastic wrap. |
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3
Done
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Rinse the flowers in cold water, dry them well, then remove the inner pistils. |
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4
Done
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Stuff the flowers, one at a time, into the batter, make it stick well all over, then dip them, again 1 at a time, into the hot oil. |
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5
Done
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Cook until golden brown, drain, drain on kitchen paper, then season the fried squash blossoms with salt and pepper and serve your fiori di zucca immediately. |
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6
Done
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