Name: Fried Zucchini Flowers
Yield: 1
Ingredients: olive oil parsley leaves,; all-purpose flour; eggs; grated pecorino romano cheese; fresh parsley; zucchini flowers, stems removed

I bet half of you didn’t know you can eat zucchini flowers. They are the most delicious part of the zucchini plant. This recipe is an Italian tradition in my house. My kids and I can’t wait to go to the farm and pick the flowers off the zucchini plant to bring home and cook. For those of you who don’t know, you can eat both the male and female zucchini flowers however the male flowers are indeed better because the females will grow the fruit.
The best time of day to pick your flowers is early morning when the flower is open. You will find less bugs in them. Make sure you clean them well before cooking.

Ingredients

0/6 Ingredients

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Ingredients

2 1/2 cups olive oil parsley leaves,
2 cups all-purpose flour
2 eggs
1 cups grated pecorino romano cheese
fresh parsley (chopped)
8 zucchini flowers, stems removed

Instructions

0/4 Instructions

Step 1

Whisk the flour, cheese, eggs, parsley, salt and pepper in medium bowl. Mix with a whisk until a thin batter is formed.
Step 2

Clean your zucchini flowers well. Fill a bowl of water and gently submerge the blossoms. Take care to remove any insects or dirt from the flowers. Wait to wash the blossoms until right before using them to retain their freshness.
Step 3

Heat olive oil in pan and get ready to dip those flowers into pan and fry until golden brown.
Step 4

Submerge one flower at a time into the batter, allowing excess batter to drip back into the bowl, then slide into the hot oil. Repeat with another zucchini flower. Fry 2 battered zucchini flowers at a time until each side is golden brown and crisp, 2 to 4 minutes total. Transfer to a paper towel-lined plate and season immediately with the fleur de sel. Repeat with the remaining zucchini flowers and serve hot.