This is another fantastic recipe that I learnt from an Italian mamma here and it’ll make you feel healthy and sinful at the same time!!
Frittelle basically just means ‘small fried things’, so this dish is pretty versatile in that you can just take any small vegetable of your choice, dip it in batter and deep fry it to your hearts content. Frittelle are often eaten either as a snack or as an antipasto, if you choose the latter I’d only eat 2 or 3 if I were you because they may look light and fluffy but they’ll fill you up pretty quickly.
So take a look at the recipe below and give it a go yourself, it’d make a (slightly healthier) change from a chippy dinner but you’ll still satisfy the craving for something battered and deep fried. 🙂
Ingredients (makes 10 frittelle):
- 10 zucchini flowers
- 200g plain flower
- 150ml of sparkling water
- 1 bottle of sunflower oil
- Prepare the flowers by snapping off the green spines around the edges and checking inside the flowers for any ants or worms – once it’s all clear, give them a light rinse in a colander.
- Set a deep saucepan on the hob on a high heat and fill it with sunflower oil – leave it to heat up while you get on with the rest of the recipe.
- For the batter you’ll only need plain flour, sparkling water and a pinch of salt. Put all of the flour in a mixing bowl and slowly mix in a third of the water. Make sure you mix well to avoid any lumps. Continue with the next third of water and then finally add in the rest. You should have a batter that’s slightly thick but not watery. Once the batter is the right consistency, add some salt to flavour.
- Now it’s time to start dipping!! Hold the zucchini flowers by the stems and dip them into the batter as if you want to wipe the bottom of the bowl with them. Flip the flower over and dip the other side and then hold the flower on the side of the bowl to drain off any excess batter.
- Now check that the oil in the pan is piping hot, to do this, test it out with the flower you’ve just battered. If the oil is the right temperature it should start to sizzle straight away and the flower will start to puff up slightly. If nothing happens, the oil is too cold and you need to give it ten minutes.
- Continue the process of dipping and frying until all of the flowers are gone – the flowers need to go into the oil as soon as you’ve battered them so DON’T batter them all at the same and then throw them in the oil. Do them one by one – batter, fry- batter, fry – batter, fry.
- Since the batter doesn’t contain eggs, the flowers won’t turn golden when they’re done. To test them, give them a little boop with a spatula to see if they’re crispy on the outside. When you’ve found a crispy one take it out and make sure that you turn it upside down to drain the oil out from the inside, leave it to drain further in a colander lined with kitchen paper. Once it’s cooled a little, sprinkle on some salt and give it a good munch. If it’s crispy all the way through it’s done, if it’s still soggy in the middle you need to leave them in the oil a little longer. I’d say about 5-10 minutes depending on the temperature of the oil and how big the flowers are.
- Serve them on their own as a snack or antipasto with just a little salt sprinkled over for flavour.
And there you have it! Frittelle con fiori di zucca!!
Work that hob and Walk unafraid people!!!