During the summer season, when zucchini flowers are in full bloom, it's time for the famous Fritella to make its grand appearance. This delightful Italian dish holds a special place in my heart as one of my all-time favorite recipes to prepare. I fondly recall my father tending to the zucchini plants, teaching me from a young age the art of harvesting the flowers in the early morning, giving them a gentle rinse, and allowing them to dry before frying.
The beauty of this dish lies in its simplicity, as it requires only a handful of basic ingredients. However, feel free to experiment and add your own twist by stuffing the flowers with ricotta cheese and sautéing them. There are countless ways to prepare this delicacy.
If you happen to have zucchini flowers growing in your garden, here's a basic recipe to try. Please note that I won't be providing precise measurements, as they depend on the number of flowers you have for the batter. Consider this a guideline to gather the necessary ingredients:
- Flour
- Salt
- Water
- Optional: Egg
- Finely diced garlic
- Salt and pepper
- Optional: Romano or Pecorino cheese
Mix all these ingredients together until the mixture resembles a pancake batter consistency. Begin by heating your pan with oil on high heat. Traditionally, my mother used Canola oil for frying, but you can also use olive oil. Keep in mind that olive oil tends to burn more quickly, so be attentive and generous with the oil.
Spoon the batter into the pan, forming shapes similar to pancakes, and fry them until they turn golden brown. As they come out of the pan and rest on a dish to dry, I like to sprinkle a dash of salt over them. Buon Appetito!
