Fried zucchini flowers: the quick and easy recipe to make them crispy

Yo fried zucchini flowers are the fast, crunchy and yeast-free variant of Neapolitan squirrel fritters: are coated in a light batter made from flour, milk, eggs and instant yeast and fried in hot oil until golden brown. Ideal to serve hot, as antipasti whimsical and summery, perhaps accompanied by cheeses, sausages and grilled vegetables, they are also perfect for a party buffet or for one casual aperitif.

Simple to make, they only require a few precautions for a perfect result and a dry and tasty fry. First of all, start with the raw material and choose fresh zucchini flowers, with swollen or slightly open corollas, which makes them perfect for the many recipes in which they are the protagonists. Then make sure that the sifted flour is well preserved. Finally, it is essential that the oil is at the right temperature, which should be between 170 and 180 °C: fry a few pieces at a time to avoid getting too low.

There are numerous variations of this preparation, as many as types of dough that you can choose to use: with or without eggs, with beer, with rice flour, without yeast, etc.

If you prefer, can fill the zucchini flowers scam mozzarella cheese my buyer, with a little ricotta seasoned with oil, salt and pepper, or with cooked ham and a few cubes of provola: in this case, be careful not to fill the flowers too much, otherwise the filling could spill out during frying. However, if you are looking for a traditional filling, you can make Neapolitan zucchini flowers, stuffed with mozzarella, ricotta and salami, or Roman style.

Discover how to prepare breaded zucchini flowers by following the step-by-step procedure and advice. If you liked this recipe, also try the zucchini flowers stuffed with ricotta and zucchini.

How to prepare fried zucchini flowers

To prepare the fried zucchini flowers, start by cleaning the zucchini flowers: remove the outermost filaments and separate the flowers from the stem with the pistil 1; then rinse them gently under cold running water and pat dry with a sheet of kitchen paper.

At this point, dedicate yourself to the dough: put the flour, milk, eggs and a pinch of salt in a bowl 2. Beat, add the instant yeast and mix until you get a smooth dough without lumps. Make sure that the milk is cold from the fridge to create a crispy fry thanks to the thermal shock with the hot oil.

Heat abundant peanut oil. Meanwhile, dip one flower at a time into batter holding with tongs. 3.

Cover the flower completely with the dough, on all sides, then lift it up 4 draining excess fluid.

Dip the battered flowers into the boiling oil, a few at a time. Make sure the oil stays at a constant 175°C – use a kitchen thermometer or one of our home methods to monitor the temperature of the oil. Flip them halfway through cooking and, when they are golden, let them drain on absorbent kitchen paper. 5. If possible, avoid the accumulation of residues of batter, flour or other ingredients inside the pan: they will tend to burn and contaminate the oil, compromising the flavor and success of frying.

Arrange the zucchini blossoms on a serving plate, season with a pinch of salt and serve immediately: the fried zucchini blossoms are ready to enjoy 6.

Tips and Variations

In the proposed recipe we opted for a rich batter based on eggs and milk. Alternatively, you can prepare the body of water for a faster and lighter version. use water sparklingwhich will supply the carbon dioxide needed to make an aerated fried food, and very cold: This will create one thermal shock in contact with the boiling oil, which will cause the crispy fried.

You can try mixing other types of flour with 00 flour, but don’t overdo it: the right amount of gluten will ensure an elastic dough. Conversely, if the gluten is too tenacious, it could absorb too much oil during cooking. However, if you don’t have instant baking powder available, you can replace it with a pinch of baking soda.

For a light variant, you can cook zucchini flowers bakedat 180 °C for 20 minutes or, alternatively, in fryer for 10-15 minutes.