Check out an Italian variation on the above recipe
Ingredients
For the Flowers:
12 zucchini flowers
1 ounce mozzarella, cut in 12 cubes
1 tablespoon capers
1/2 cup all purpose flour
1 large egg
1/4 cup grated Parmigiano cheese
3 cloves garlic, finely chopped
2 tablespoon fresh mint, finely chopped
3/4 cup water
Frying oil
Directions
Wash the zucchini flowers under fresh water.
Gently open the petals of each flower and insert 2 capers, and 1 cube of mozzarella.
In a bowl, prepare the pastella (batter) by mixing: flour, eggs, garlic, mint, cheese and water.
Dip the flower in the pastella and fry in hot oil.
Fry the flowers on both sides until they turn golden.
Serve immediately.
Note: Any leftover pastella? Do not throw away. Pour it in the hot oil and fry it–delicious!
My grandmother Rose often made these. I loved it when she did too. They taste just like pieces of fried zucchini. They do taste great, but a waste a whole zucchini goes so much further, and the flowers are hard to find. I usually grow my own.
Funny story, one morning while visiting my grandmother, I was up before her so I decided to pick the zucchini flowers, when she got up, she was very angry with me. I felt so bad but didn't understand why she was mad; I was just trying to help. (Thinking about it now, brings back memories and tears to my eyes).
While doing some research on zucchini for this post, I found out why she was so mad at me. I picked ALL THE FLOWERS, and you are only supposed to pick the male flower because it does not produce a zucchini. Sorry Grandma.