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Batter-fried zucchini flowers a la ‘Ciao Italia’

It may be September but don’t tell the zucchini plants. With all this extra hot weather, it seems like my plants are just getting started!! I think that next to tomatoes and peppers, zucchini is the most popular vegetable that Italians like to cook with. The flowers are often stuffed with cheese and vegetables or finely ground meats and baked or they are shredded and sauteed to serve as a side dish or mixed with pasta. But I love them best battered and fried and sprinkled with salt. Simply delicious

Batter-Fried Zucchini Flowers


20 zucchini flowers, stamen and pistils removed

1 teaspoon rapid rise yeast

1 cup warm water

1 1/2 cups flour

1/2 teaspoon salt

Good grinding of nutmeg

1 egg

Vegetable or seed oil to fry

Coarse salt for sprinkling


Dissolve the yeast in the water in a medium-size bowl. Add the flour, salt, nutmeg and mix well to combine; add the egg and mix to create a pancake-batter consistency.

Pour the oil to a depth of 2 to 3 inches in a deep pan to limit splatters.  Heat the oil to 375 degrees.

Coat the florets in the batter and fry them in batches until golden brown. Remove them with a slotted spoon and drain them on absorbent paper. Serve hot sprinkled with the coarse salt.

(Recipe from “Ciao Italia: Plant, Harvest, Cook!”;

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