Crispy Zucchini or Pumpkin Blossoms
My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.
- Serves: 6 persons
- ⅔cup all-purpose flour
- 1teaspoon baking powder
- 3leaves fresh basil, minced
- 2tablespoons finely grated Parmesan cheese
- 2tablespoons cold water
- 2eggs, beaten
- 3cups oil for frying
- 12pumpkin or zucchini blossoms
Step 1In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
Step 2Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.