Print: Crispy Zucchini or Pumpkin Blossoms

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.

Prep

17 min

Cook

26 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/crispy-zucchini-or-pumpkin-blossoms