Frittelle di Sciurilli (Zucchini Blossom Fritters)
Category: Appetizers
Servings: 40 fritters
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini blossoms | 270g |
| All-purpose flour (00) | 500g |
| Water | 400g |
| Fresh yeast | 10g |
| Parmigiano Reggiano DOP | 20g |
| Egg | 1 |
| Fine salt | 20g |
| Seed oil (for frying) | As needed |
Instructions:
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Prepare the Zucchini Blossoms: Start by carefully cleaning the zucchini blossoms. Gently remove the bud from the stem and then open the petals, separating them from the corolla (the central part). Make sure to keep the blossoms intact. Discard the stems with the small stems at the base of the flower, known as “peduncoli.” Set the cleaned blossoms aside.
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Make the Batter: In a large measuring jug, pour the water and dissolve the fresh yeast using a teaspoon. Stir gently to combine. In a separate mixing bowl, add the all-purpose flour and the Parmigiano Reggiano DOP cheese. Begin mixing the ingredients with your hands, slowly adding the yeast-infused water as you go.
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Combine and Knead the Batter: Once the mixture starts to come together and form a dough, add the fine salt. The consistency of the batter should be soft, sticky, and viscous. To incorporate air into the batter, use a “slapping” motion with your hands—lift the batter from the bowl and drop it back down with force, creating air pockets as you work.
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Add the Zucchini Blossoms: Gently fold the prepared zucchini blossoms into the batter, making sure they are evenly distributed. Cover the bowl with plastic wrap and let it rest for about 30-45 minutes. This allows the yeast to activate and the batter to rise slightly.
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Fry the Fritters: Heat the seed oil in a deep pot or frying pan to 170°C (340°F). You can use a kitchen thermometer to check the temperature. Once the oil is hot, drop 4-5 spoonfuls of batter at a time into the oil, making sure not to overcrowd the pan. Fry the fritters for about 2 minutes, turning them frequently, until they are golden and crispy on all sides.
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Finish the Fritters: Once cooked, use a slotted spoon to remove the fritters from the oil and drain them on paper towels. Sprinkle with a pinch of salt while they are still hot.
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Serve and Enjoy: Serve your fritters of zucchini blossoms immediately while they are warm and crispy. These delightful bites make the perfect appetizer for any occasion, offering a savory taste of summer with every bite.
Tips for Success:
- Be gentle when handling the zucchini blossoms to avoid tearing them.
- Make sure the oil reaches the correct temperature to ensure the fritters cook evenly and do not absorb too much oil.
- Serve the fritters with a dipping sauce of your choice, or enjoy them plain for a classic taste of Italian tradition.
Enjoy your Frittelle di Sciurilli—a delicious and crispy appetizer that will surely impress your guests!
