Tuesday, June 29, 2010

Frittering Away

My dear friend, Beth:

I believe you still owe me a zucchini.

Anxiously waiting,

You may remember Beth from my very first post. She’s the person to thank (or perhaps blame) for my venture into the world of blogging. She writes a funny and often heart-warming blog called Dirty Laundry. Her caustic humor easily rivals that of her favorite New York Times best-selling author, Jen Lancaster (who you can find online at jennsyvania.com), but at the same time, she’s a doll! (Don’t worry, Beth. We won’t tell anyone.)

A couple of weeks ago, Beth challenged her readers to a test: match her three growing children to their baby pictures. The prize: a zucchini fresh from her garden. I am happy to report, I got all three right — which was a bit of a feat, as her children have changed considerably as they’ve grown. But darn it, I wanted that zucchini!

Imagine the possibilities: zucchini dip, zucchini crisp, zucchini bread, zucchini curry soup … these are just a few of the 2,597 recipes I found on Foodista.com this morning that listed zucchini as an ingredient. Though honestly, I’m sure I’ll take the fritter route — a route my ancestors would approve of.

In fact, just last week I made zucchini fritters using fresh fare from the produce co-op I’ve mentioned before. The recipe I followed came from the latest issue of Food Network magazine. I omitted the spring onions, just because I didn’t have any in the fridge, though they surely would have added another welcome layer of flavor to an already delish dish. You can find the recipe HERE. Several other good-looking fritter recipes are also available on Cooks.com.

Beth, I’m wondering: any chance you have any extra zucchini flowers hanging around?

I grew up eating fried zucchini flowers (let’s call them fiori fritti), and my mom — when we were talking about this week’s possible post topics — shared her recipe with me. Simply:

  1. Wash the zucchini flowers, pull out the centers, and flatten.
  2. Prepare your favorite pancake batter, adding in a bit of grated cheese.
  3. Heat oil in a shallow pan. Carefully dip each flower into the pancake mix and place in the pan.
  4. Allow to cook a minute or two, until lightly brown on the bottom, then flip.
  5. When brown on both sides, remove from the pan onto a paper-towel-covered plate (to soak up some of the oil).
  6. Serve immediately (perhaps with a little salt on top), and enjoy!

Or better yet, bring your zucchini flowers to my house; I’ll do the cooking, and in good Italian tradition, we’ll share a meal at my table. Spero di vederti presto!


(Click here to view
and print recipe)



Fiori Fritti on Foodista


Joe Ambrosino said...

God! It makes me so proud of being an Italian when I see a recipe like this!

Beth said...

Well, here I am finally getting around to reading this at midnight! And you wrote about ME! So you already know that NONE of my stupid zucchinis is growing to maturity...I think it has to do with the little black caterpillars I found at the base of the plant. I may have to substitute cucumbers as prizes if this keeps up. I wonder if you can make fried cucumber blossoms? Thanks for the shout-out, Maria!

Pat @ Mille Fiori Favoriti said...

I love fried zucchini blossoms! I use Macella Hazan's recipe..simple and easy and such a wonderful taste of suummer!