Crispy Zucchini Trombetta Fritters with Fresh Blossoms

Category: Appetizers
Servings: 4

Ingredients:

Instructions:

1. Prepare the Zucchini and Blossoms: Start by gently detaching the zucchini flowers, taking care to remove the base and pistil. Set the flowers aside. Wash the zucchini thoroughly and cut them into very thin slices, about 1mm thick. A mandolin can help achieve uniform slices. Once sliced, mix the zucchini and cover it with a plate to let it rest for a while.

2. Make the Batter: In a large bowl, whisk together the eggs, 150ml of water (or milk), Grana Padano DOP, and Pecorino cheese. Add finely chopped parsley, sifted flour, crushed garlic, and a pinch of black pepper. Whisk until you have a smooth, lump-free batter.

3. Combine the Zucchini and Flowers: Add the whole zucchini flowers and the thinly sliced zucchini to the batter. Stir gently to combine, ensuring that the zucchini and flowers are evenly coated with the batter.

4. Fry the Fritters: Heat a generous amount of oil in a frying pan over medium-high heat. When the oil is hot, carefully drop spoonfuls of the batter into the pan. Fry the fritters until they turn golden brown and crispy on all sides, about 3-4 minutes per side.

5. Drain the Fritters: Once golden, use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to absorb any excess oil.

6. Serve: Enjoy the fritters while still warm as a perfect appetizer! They pair wonderfully with a light dip or a fresh salad.

These zucchini trombetta fritters with their delicate flowers are a crispy, savory delight, perfect for any gathering or as a light snack to kick off your meal. The combination of Pecorino and Grana Padano adds a rich, creamy flavor that beautifully complements the freshness of the zucchini and its blossoms. Simple yet sophisticated, this dish is bound to impress!