My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them "cripelli." It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.
Ingredients
- 0.67 cups all-purpose flour
- 1 teaspoon baking powder
- 3 leaves fresh basil , minced
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons cold water
- 2 eggs , beaten
- 3 cups oil for frying
- 12 pumpkins or zucchini blossoms
Instructions
-
1
Stir flour, baking powder, basil, and Parmesan cheese together in a medium bowl; mix in water and eggs until smooth.
-
2
Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
Nutrition Facts
Per serving
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