While strolling through the local farmer’s market this past weekend, I came across a bag of these beautiful zucchini flowers.
Immediately, I was transported back to my summers in Italy as a little girl when my grandmother used to make these for me from the few little zucchini plants she had in her tiny garden. They were such a treat then – and I was hoping they’d be just as good when I made them! I was not disappointed! Making them is so simple, once you realize what the heck you need to do with these delicate flowers!
First and foremost – these flowers are very delicate and should be used as quickly after picking as possible (definitely no more than a day or two). First I very gently rinsed them off in some cold water and put them on a towel to pat dry. Then I cut off the stem and removed the pistol inside. I opened them up flat…and now they were ready to become the treats I remembered so dearly.
I took the petals and coated them with some beaten egg that had been seasoned with salt and pepper. (I added a bit of Prosecco to the beaten egg – some people add beer or mineral water!) Then I dipped them in some flour and placed them immediately into some hot olive oil in the frying pan. I cooked each side until they were golden brown. I laid them in a dish covered with a paper towel to absorb the oil and patted the tops with another paper towel. Once I was pleased that the excess oil was off of them, I placed them in a serving dish and sprinkled them lightly with some salt. That’s when I devoured them! They were SO good 🙂