The ZUCCHINI AND SQUASH BLOSSOM FRITTERS are one of those dishes that taste like home — garden lunches and simple, honest cooking. Perfect as an appetizer, finger food, or a vegetarian main, they take little time to prepare and disappear even faster! Golden fritters, soft to the bite, with an irresistible flavor that wins over everyone, young and old.
Enjoy them hot just after frying, or at room temperature during an aperitif or a picnic. They are also great tucked into a crusty sandwich with a spoonful of ricotta or hummus. A dinner-saver recipe, anti-waste (great if you have lots of zucchini to use up!) and full of flavor.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 557.68 (Kcal)
- Carbohydrates 29.44 (g) of which sugars 0.68 (g)
- Proteins 5.07 (g)
- Fat 48.21 (g) of which saturated 8.10 (g)of which unsaturated 37.45 (g)
- Fibers 1.10 (g)
- Sodium 250.51 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups All-purpose flour
- 3/4 + 1 tbsp cup Water
- 1 tsp Active dry yeast (or 10 g fresh yeast (about 0.35 oz))
- 1 piece Small zucchini (about 3.5 oz / 100 g)
- 6 pieces Squash blossoms
- 1 tsp Fine salt
- Peanut oil (for frying)
For the zucchini and squash blossom fritters you will need
- 1 Bowl
- 1 Whisk
- 1 Spoon
- 1 Pot
- 1 Plastic wrap
- Paper towels
Preparation of zucchini and squash blossom fritters
Preparing these delicious ZUCCHINI AND SQUASH BLOSSOM FRITTERS is child’s play, but it still requires some time because the batter needs to rise.
First, dissolve the yeast in lukewarm water.
Meanwhile, sift the flour into a large bowl. Add the water with the yeast, the salt and whisk everything together until you get a creamy, fairly loose batter.Add the zucchini cut into pieces and the cleaned, shredded squash blossoms, and fold them into the batter with a spoon until you have a homogeneous mixture. Cover with plastic wrap and let rise for 2 hours.
Once the batter has risen, pour plenty of oil into a wide pan and, as soon as it reaches the right temperature, start frying spoonfuls of batter one at a time.
When the fritters are nicely golden, lift them out with a slotted spoon and place them on a tray lined with paper towels to drain excess oil.
Salt and serve the ZUCCHINI AND SQUASH BLOSSOM FRITTERS hot or warm.
Tip
Use an oil with a high smoke point, such as olive oil or peanut oil, and fry a few pieces at a time – well covered by oil – either in a deep fryer or in a traditional cast-iron skillet – for a fritter that’s crispy outside, soft inside and not greasy.
Storage
At room temperature (only for a few hours).
If you plan to eat them within half a day, you can leave them at room temperature, covered with a clean cloth. This way they will stay dry and won’t go soggy. Ideal if you want to serve them shortly after frying.
In the refrigerator
To keep them longer, place them in an airtight container or cover with plastic wrap. They keep well in the fridge for 2-3 days. Tip: place a sheet of paper towel on the bottom of the container to avoid moisture making them soggy. How to reheat: in a conventional or fan-assisted oven at 356°F for 10-12 minutes: they become crispy again!
In a non-stick pan with a drizzle of oil: a few minutes per side and they turn golden again.
In the freezer
Arrange them on a tray spaced apart, freeze for a few hours, then transfer to freezer bags.
🧊 They keep up to 1 month. When you want to enjoy them, you can cook them directly from frozen in the oven or in a pan, without thawing first.
