Who would’ve thought you could actually eat the flowers from zucchini?
Why yes you can!
It’s a favourite with my Italian husband and family. Here is a simple, easy recipe for zucchini flowers using a light, tasty batter.
First, rinse the zucchini flowers very well, including the inside of the flower – you wouldn’t want any crunchy surprises, if you know what I mean.
Next up, the batter. Mix together 1 cup flour, 1 cup milk and 1 egg along with 3 tbsp parmesan cheese, chopped parsley, salt and pepper.
Dip the flowers in the batter, allowing excess batter to drip off.
In a frying pan, add enough oil to cover the bottom. I use safflower or sunflower oil as it’s healthier. On low-medium heat, allow oil to warm up and then place zucchini flowers.
Cook on each side for a few minutes until golden brown. Drain on a plate with paper towel to soak up excess oil. Buon appetito!
