Name: Zucchini and Squash Blossom Fritters
Prep time: 10 min
Yield: 4 People
Cuisine: Italian
Ingredients: 15 squash blossoms; 1 zucchini (medium); 2 eggs; cup sparkling water (cold, approximately); 1 teaspoon instant yeast for savory preparations; 1.76 oz Parmesan cheese; to taste salt; pepper; to taste peanut oil (for frying)

Zucchini and squash blossom fritters are one of those dishes that taste like home, garden lunches, and simple, genuine cooking.

These fritters, made only with squash blossoms and zucchini, are a tribute to the simplicity and authentic taste of homemade things. And every time I prepare them, I know I am carrying forward a tradition that not only belongs to our family but also to that Italian cuisine that knows how to highlight the beauty of simple things.

Perfect as an appetizer, finger food, or vegetarian main dish, they are quick to prepare and disappear even quicker!

Golden fritters, soft to the bite, with an irresistible flavor that wins over everyone, young and old.
Enjoy hot just fried, or at room temperature during an aperitif or picnic.

Squash blossoms have good nutritional properties and very low calorie content as they are almost entirely composed of water: they are very delicate and perishable, so it is advisable to use only the freshest, intact, and healthy flowers.

To make the squash blossom fritter recipe lighter, you can eliminate the eggs;
to vary, you can also add chopped vegetables: bell peppers, eggplants, onions, zucchini, a way to make vegetables appealing even to children and those who don’t like them

A dinner-saving, anti-waste recipe full of flavor. And every time I prepare them, I know I am carrying forward a tradition that not only belongs to our family but also to that Italian cuisine that knows how to highlight the beauty of simple things.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4People
Cooking methods: Frying
Cuisine: Italian
Seasonality: Summer

72.87 Kcal

calories per serving

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Energy 72.87 (Kcal)
Carbohydrates 1.34 (g) of which sugars 0.00 (g)
Proteins 3.08 (g)
Fat 6.34 (g) of which saturated 1.94 (g)of which unsaturated 4.19 (g)
Fibers 0.20 (g)
Sodium 202.68 (mg)

Indicative values for a portion of 50 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

Zucchini and Squash Blossom Fritters

15 squash blossoms
1 zucchini (medium)
2 eggs
cup sparkling water (cold, approximately)
1 teaspoon instant yeast for savory preparations
1.76 oz Parmesan cheese
to taste salt
pepper
to taste peanut oil (for frying)

Tools

Pan
Bowl
Grater

Steps

Zucchini and Squash Blossom Fritters

Clean the squash blossoms, remove the stamens and stems, cut them into pieces, and set aside.
Take a medium-sized zucchini, wash, dry, and grate it.
Now prepare the batter.
Vigorously work the eggs with a pinch of salt, black pepper, and grated cheese.
Add the flour, cold water, and half a packet of instant yeast for savory preparations.
Using a kitchen whisk, work the mixture until it is smooth and free of lumps.
Add the prepared squash blossoms and zucchini pieces to the batter, mix everything together.
Meanwhile, heat the peanut oil in a large pan, and when it is hot, use two spoons to form fritters to place in the hot oil.
When they are golden on one side, flip the fritters and complete cooking.
Once ready, let them rest on absorbent paper.
Serve hot and crispy.
Enjoy your meal.