I am very lucky to have a wonderful mother-in law (Ellie) who is also an excellent cook. Is it because she is Italian? Her mom used to make this recipe in one variation or another and so does she. Not only did she make them for us this year but she took a picture of the finished product and sent it to me via her phone. So I thank you Ellie for the delicious fritters but also your total coolness in being able to share it with us all.
Ingredients:
- 1 package of male zucchini flowers (from your share)
- 1/2 to 3/4 cups all purpose flour
- 1/3 cup Parmesan cheese
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 egg
- vegetable oil for frying
Preparation:
- Clean flowers of any debris, washing if necessary.
- Remove stems and stamen.
- Once they are all clean, roughly chop them.
- In a separate bowl, mix the flour, water, egg and Parmesan cheese to make a batter.
- Add chopped flowers to the batter and mix well.
- Prepare frying pan with half inch of vegetable oil and bring to a high temperature.
- Place one heaping tablespoon of batter at a time into the pan, pressing to flatten slightly
- Fry until brown then flip to cook the other side.
- Remove with a slotted spoon, place on paper towel to soak up any excess oil.
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