[Photos by Jen Plaskowitz]
[Recipe by Pietro Della Giustina]
Fiori di Zucca Friti is a popular Italian treat commonly served as an appertivo accompaniment. There are many variations, some of which include stuffed blossoms filled with delicious melty, gooey cheeses, bright citrus zests and different variations of herbs; the combinations and possibilities are endless! Our summer intern, Pietro, was more than happy to share with us this delectable, yet simple treat.
Zucchini blossoms, at least a dozen.
1 cup of AP flour or rice flour
1 bottle of beer, we suggest the Brooklyn Pilsner or soda water.
Vegetable oil for frying
Salt and Pepper
In a deep pan or pot add 3 inches of vegetable oil and heat to 375F.
To prepare your batter take 1 cup of flour and gradually add in the Pilsner, while mixing. (You want your batter to be the same consistency as sour cream.) If it is too thin adjust your batter by adding more flour. If it’s too thick add more of the Pilsner.
Once your oil has reached 375 F, gently place your freshly coated zucchini blossoms into the oil. Fry the blossoms until they are a nice golden brown and crisp. Place blossoms on a cookie sheet tray with paper towel on it. Season with salt and pepper to taste.
Be sure to only fry a few blossoms at a time as your oil temperature will drop each time you add your blossoms. Also allow enough time in between for the oil to re-heat to be assured a nice crispy blossom every time!
Serve this delicious treat as an apperitivo with your favorite belini or polish off the rest of your Brooklyn pilsner, then open another because you can’t stop at just one.-Salute a tutti and happy cooking!