Savory fritters with squash blossoms. There are many recipes to use squash and zucchini blossoms. But among my favorites are these, simple, quick, and perfect for a meal with very little.
I love fritters in every form, and I love fried foods in general. Unfortunately, they can’t always be eaten, but every now and then you can find the right compromise.
A recipe I’ve been making for ages, both for the pleasure of eating them and because
it’s one of those recipes that are part of my family heritage.
A life spent between the garden of my father, who loved zucchinis, and me partly hating them. Partly because some recipes, like this one, I have cherished, while others I have modified over time. Now I can say I’ve magnificently overcome the aversion. So much so that I collaborate with zucchini producers.
A simple and quick recipe that deserves to be known, even though we are surrounded by all kinds of food.
- Difficulty: Very Easy
- Cost: Low Cost
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
flour, water, yeast, and blossoms…
- 3 1/3 cups flour
- 0.35 oz fresh yeast
- 1 1/4 cups water
- to taste salt
- 20 squash blossoms (And zucchinis)
- 2 leaves basil
Useful Tools
A bowl for mixing the batter, a skillet for frying, paper towels, serving tray.
- Bowls
- Skillets
- Trays
- Paper Towels
- Piping Bags
Steps
Combine the flour and salt, mix well and add a glass taken from the total amount of lukewarm water with the yeast dissolved in it; start mixing and continue hydrating with the additional water. You should get a soft dough as seen in the picture. You may need more or less water, depending on the type of flour used.
After cleaning the blossoms, chop them and add them to the dough along with finely chopped basil. Mix well and cover with a cloth. Let it rise for about an hour.
After the necessary time has passed, transfer the dough into a piping bag after cutting the tip to obtain a 2 cm diameter hole. Heat the oil in a skillet, grease your fingertips and gently drop the batter into the oil. I use this method because it’s convenient; you can also use two spoons. Fry until golden brown and place on kitchen paper to remove excess oil.
Your fritters are ready to eat. Excellent hot, just as good cold
Ideal as an appetizer, aperitif, and for any gathering.
A Few More Tips
This yeast dough can also be used with other types of blossoms, such as borage, acacia, mallow, sage, or finely chopped vegetables: zucchinis, peppers, mixed herbs, carrots…
If you use my method to portion the batter, you’ll get round fritters, while with the spoon the shape will be irregular and also fun.
