This is one of my Nonni's recipes from way back. My Mom says she remembers her Nonni Bianchi (this is where I got the name Bianca) making these out of the zucchini blossoms from her garden. It was one of my Mom's favorites growing up. She says that when she didn't have a garden, she would never get to have these since no one sold the blossoms. That has changed and you can now buy these blossoms at the Downtown Farmers Market. My Mom says that her Nonni used to pick the male flowers or the ones that wouldn't produce the fruit since she wouldn't let ANYTHING go to waste. You just need to leave the male blossom on long enough to fertilize the female blossom or else you won't get any zucchini! You can tell the difference since the female blossom will always have a small, growing squash at the end. Of course, if you don't want a TON of zucchini, go ahead and use the female blossom, too. I hear you need to get to the Market early if you want some of these blossoms, or at least that is what the farmer at Sadee's Pride Natural Produce told me so...get there at 8am.
Ingredients:
2 cups unbleached flour
2 teaspoonfuls baking powder
3 eggs
1 cup water
10-12 coarsely chopped squash flowers (rinsed, stem and pistil trimmed)
1/4 cup finely chopped italian flat leaf parsley (optional)
salt and pepper to taste
1/2 cup olive oil
- Whisk flour and baking powder together in large bowl.
- In separate bowl, whisk eggs and water together. Add to flour mixture and stir to combine
- Add squash blossoms, parsley, and salt and pepper. Stir to combine.
- Prepare cookie sheet lined with double layers of paper towel.
- Heat 3 tablespoons of olive oil in non-stick skillet over medium heat.
- Drop heaping tablespoonfuls full of batter into hot oil-filling as many as you can without crowding. Cook 3 minutes or until the undersides are medium-golden brown. Turn and cook other side for 2 minutes. Drain on paper towels.
- Continue frying. Add and heat additional oil as needed.
- Serve hot or at room temperature.
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