Fiori Di Zucca Fritti Classic Italian Fried Zucchini Flowers Food

FIORI DI ZUCCA FRITTI (ANGELINA'S FRIED ZUCCHINI BLOSSOMS)

Steps:

• Take your blossoms and trim off the stems (if they have one) and the spindly little leaves that cling to their base. Clean them gently with a towel and then, one by one, gently open the petals up just enough to allow you to reach in and remove the pistil. Be careful not to damage the delicate petals if you can, which are extremely delicate. (But if the petals rip, don't despair-see Notes below.)
• Take a strip of mozzarella and stuff it into the flower, then an anchovy fillet, then another strip of mozzarella. (Do not overstuff!) Then close the flower up, pressing the petals together gently with your hands around the stuffing.
• Now, in a large skillet, heat enough olive oil to come up 2cm/half inch up the sides. While the oil is heating, arrange the stuffed blossoms beside two trays, one with some flour for dredging and the other with the egg batter ingredients, which you will have beaten together lightly.
• Proceed as you would with any fried vegetables: Taking each blossom in hand gingerly and, making sure with your fingers that they stay closed, dredge them in the flour and then in the egg batter. As soon as each blossom is battered, slide it careful into the skillet. Shallow-fry the zucchini blossom in the olive oil until lightly brown on each side.
• Drain them on paper towels or on a baking rack as they are done.
• Serve as soon as all the fritters are done, while they are still warm.

FIORI DI ZUCCHINE: FRIED ZUCCHINI FLOWERS

Steps:

• With a dry dishtowel, gently brush off any dirt on the flower. Do not rinse with water.
• Stuff the zucchini flowers with an anchovy filet and a strip of mozzarella. Gently squeeze the flower petals to seal the stuffing inside.
• For the batter: Mix the eggs, all-purpose flour, and wine together until the consistency is smooth and even.
• Heat up 3 inches of extra-virgin olive oil in a pot with high sides to 350 degrees F.
• Gently coat the stuffed zucchini flowers in the batter. Fry the zucchini flowers in batches in the oil until golden brown. Place them on paper towels to absorb the excess oil, and immediately season with salt. Serve.

FRITTATA DI ZUCCHINE E FIORI DI ZUCCA (ITALIAN ZUCCHINI FRITTATA)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and parsley stems; cook and stir until onion is translucent, about 5 minutes. Add zucchini and salt; cook and stir until softened, about 5 minutes.
• Stir zucchini blossoms into the skillet. Reduce heat to medium-low, cover, and cook for 10 minutes. Uncover skillet and cook until moisture evaporates, 2 to 3 minutes more.
• Whisk parsley leaves, eggs, Parmesan cheese, Pecorino Romano cheese, and mint together in a bowl. Fold in zucchini mixture from the skillet. Mix well; season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over high heat. Pour in egg mixture and spread evenly across the skillet. Cook for 2 minutes. Prick surface in several places with a fork. Reduce heat to low and cook for 5 minutes. Remove from heat and cover; let stand until top is just set, about 5 minutes.
• Invert frittata onto a large plate and slide back into the skillet. Cook over low heat until second side is set, about 5 minutes more. Remove from heat and let stand 5 to 10 minutes before serving.