More Zucchini- Fiori Fritti

Fried Zucchini blossoms are probably one of the most requested recipes in class.
There are so many ways to prepare them; it is fun to experiment.

Here in Tuscany, they are usually filled with fresh sheep’s milk ricotta and battered fried. I have several recipes, from simple flour and water, flour and sparkling water, and flour and beer batters to a richer batter with egg yolks mixed in with the flour, white wine, and nutmeg, and then the whites whipped and folded in.
I adore the mozzarella filling with salty bits of anchovy inside that they make in Rome.
One of the fanciest recipes I have eaten was a whipped cod mousse filling, done in an egg and breadcrumb crust. The crunchy crust was perfect with the mousse filling.

In Rome the same idea of the blossoms, anchovies and mozzarella also appear on Pizza.

Today’s harvest- girl blossoms with zucchini’s and one eggplant

Recently I have been making a Zucchini Sformata using the blossoms to line the molds, it is very pretty and easy to make.

We are getting tons of zucchini and not so many just boy blossoms, so if I can harvest them early in the morning, we can use the blossoms for frying, too.

Next year, we will only plant two zucchini plants as we are already overloaded with them. I would grow zucchini to have the blossoms.

Here is my richer batter-fried version. I like it as it reminds me of a chili relleno batter.