Crispy Zucchini Or Pumpkin Blossoms Recipes

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CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS

My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.

Provided by Domenica

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 15m

Yield 6

Number Of Ingredients 8



Crispy Zucchini or Pumpkin Blossoms image

Steps:

  • In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
  • Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g

⅔ cup all-purpose flour
1 teaspoon baking powder
3 leaves fresh basil, minced
2 tablespoons finely grated Parmesan cheese
2 tablespoons cold water
2 eggs, beaten
3 cups oil for frying
12 pumpkin or zucchini blossoms

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