Zucchini Flower Fritters
If you can get your hands on squash blossoms AKA zucchini flowers, grab them up. These zucchini flower fritters are just as good as my little Italian grandmother used to make. Just a few ingredients and ready in minutes.
Servings: 12 pieces
Calories: 38kcal
Ingredients
- 12 Zucchini Flowers Blossoms
- 1 Egg Yolk
- 3 cloves Garlic Minced (about 1 T minced)
- 6 leaves Fresh Basil
- ½ Cup Flour All Purpose
- ¼ Cup Milk but have more on hand, might need up to ¾ cup
- ½ Cup Extra virgin olive oil or avocado oil
Instructions
- Clean zucchini flowers by removing stem and stamen. Place flowers in a bowl of cold water to rinse off any dirt or debris. Lay flowers on a clean kitchen towel or paper towel. Pat dry. Set aside.
- In a large bowl, stir together egg yolk, garlic and milk. Slowly incorporate in the flour. Set aside once it resembles a pancake batter.
- Roughly chop zucchini flowers and chiffonade the basil (cut into ribbons/strips). Fold both into the batter.
- Pour oil into a skillet and heat over medium/high heat. When oil is hot (sizzles when a drop of batter is placed in it), spoon some batter into oil. Depending on the size of your pan, you should be able to fit 3-4 pancakes in at a time. Cook a few minutes until golden brown and then gently/carefully turn over and cook until the other side is golden brown. Each batch should take no more than 5 minutes.
- Remove fritters from pan and place on paper towel lined plate. Season with salt immediately.
- Repeat with remaining batter until all pancakes are cooked and seasoned.
Notes
- The amount of liquid needed may be more than listed. Once you stir in the ¼ cup, if batter is thick, continue to mix in more until a normal pancake batter consistency is reached.
- Liquid - I prefer milk for my liquid. Other family members prefer using plain seltzer water.
- Garlic - This is the kind of recipe where fresh ingredients shine, use fresh garlic not from a jar.
Nutrition
Calories: 38kcal