These Sicilian Fiori di Zucca fritti are a typical appetizer which is usually prepared in springtime and (especially) in the summertime. Making this recipe is very easy, the trick is to adjust the temperature of the oil in order to obtain light and crispy zucchini flowers.
Sicilian Fiori di Zucca fritti
Course: MainDifficulty: MediumServings
4
servingsIngredients
Fiori di zucca 16
00 Flour 1.5 cups
eggs 2 (beaten with a splash of milk)
Salt and Pepper
Granulated garlic to taste
Directions
- Gently wash the Flowers under a trickle of water and pat dry. Carefully take out the Stigma inside the Flower
- Two Eggs beaten in a bowl with a little milk, mix well.
- Place Flour in a large bowl and season well.
- Dip your Flowers one by one into egg wash and then into the flour. Coat well and shake off excess flour.
- In a large skillet over medium heat place your Oil in pan, make sure its hot enough and fry the Flowers until golden brown.
- Served hot with Lemon Wedges and a sprinkle of Sea Salt.
Authentic Sicilian ingredients, delivered to your door
Shop Bronte pistachios, artisan pasta, extra virgin olive oil and more on Dolceterra.com — use code SICILIANFOODCULTURE10 for 10% off your order.
If you enjoyed this article, consider supporting us with a small donation — it helps keep the site running!
Buy us a Cannolo!
