Fried courgette flowers recipe of 14-07-2016 [Updated on 16-06-2020]
Fried zucchini flowers are a typical spring and especially summer appetizer, which here in Naples can also be found in mixed fried foods in restaurants and pizzerias. Making the recipe is very simple, just prepare a good batter for frying and calibrate the oil temperature well in order to obtain light and crunchy courgette flowers.
You can decide to leave them empty or stuff them with ricotta and provolone or make a version of the sea by adding a shrimp inside each flower, in any case they will win you over for their delicate yet so particular taste;)
This morning I took it easy, Elisa asked me to stay with her for a while to cuddle and watch cartoons so I decided to work half a day from home and satisfy her in part. Now I leave you to the recipe and go back to navigating my daily occupations. One dock and see you later: *
How to make fried zucchini flowers
Start by making the courgette flower batter.
Work the egg with a pinch of salt and, if you want, a little pepper, then add the milk.
Also add the flour and mix, without creating lumps. Let it rest in the fridge for 30 minutes, covered with plastic wrap.
Rinse the flowers in cold water, dry them well, then remove the internal pistils.
Put the flowers, one at a time, into the batter, make it adhere well everywhere, then dip them, always 1 at a time, into the hot oil.
Cook until golden brown, drain, drain on kitchen paper, then season the fried zucchini flowers with salt and pepper and serve immediately.