Recipe for frittole with squash blossoms and friarielli (long green peppers)
Frittole are delicious fried dough balls with added garden vegetables
In this case, I’ve added an abundance of squash blossoms, long green peppers (friarielli) that are just starting, and meanwhile consuming frozen basil and celery leaves supplies
The dough rises quickly in the summer temperatures, and they are quick to make. You can enjoy them as an appetizer, cocktail snack, or rustic snack. They are exquisite and disappear quickly.
These recipes have been part of my culinary repertoire forever. I learned them when I was little when my mom used to make them, and now I keep making them too.
I choose the vegetables based on availability, so they always vary… The garden is in production, so it is consumed and preserved for the cold season
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Water, flour, squash blossoms, chili pepper, and herbs …
- 2 1/2 cups flour
- 7/8 cup water (The dough should be well hydrated. The quantity might vary slightly)
- 10 edible flowers (Squash blossoms)
- 6 green chili peppers (long, friarielli; the green pepper that is fried whole)
- 6 bunches aromatic herbs (basil and celery leaves, coarsely chopped)
- to taste salt
- to taste olive oil (For frying, seeds oil also works)
- 2/3 cube compressed fresh yeast
Tools
Mixing bowl, frying pan…
Steps
Knead the flour with lukewarm water and yeast, add salt, until you get a well-bound mixture
Add the flowers, peppers, and herbs cut into small pieces
Mix well and let it rest for about one hour, until the volume doubles
Once the dough has risen, it will be bubbly and fluid
Fry in hot oil, by the spoonful
Fry until golden and check for the right doneness; the inside should be very airy. Add salt if needed and serve. They are also delicious cold
They are best enjoyed immediately to savor them at their peak flavor and fragrance; however, they are still good the next day, though slightly less crunchy
