• 12-18 zucchini flowers
• 1 cup flour
• 2/3 cup whole milk
• 1 egg, lightly beaten
• Salt and freshly milled black pepper to taste
• Vegetable oil for frying

Method

Batter: Mix together flour, milk, egg and salt.  The batter should be fairly runny, slightly thinner than a pancake batter.  If not runny enough, add a little water, one tablespoon at a time.

Heat a heavy-bottomed sauté pan to hot but not smoking.  Pour in oil to cover the bottom, about 1/2 inch. 

Gently, gently, dip the flowers in the batter, then fry them until golden.  Do not overcrowd the pan and work in batches if necessary. 

Drain flowers on paper towel and serve hot.

Serves: 6

Contributor: Virginia Rosso         back to zucchini article and zucchini recipes     more roman recipes

 

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