Zucchini Blossom Fritters

Name: Zucchini Blossom Fritters
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 4 cups all-purpose flour (about 500 grams); 1 2/3 cups water (about 400 ml); 0.9 oz fresh baker’s yeast (about 25 grams); 20 zucchini blossoms; Salt, to taste; Black pepper, to taste

Ricotta & Grano @cook_25849739

Zucchini blossom fritters, also known in Campania as “Pizzelle di sciurilli,” are quick and easy to make. These yeast-raised fritters are a famous Neapolitan street food, usually served in the traditional “cuoppo” paper cone. Enjoy them hot and simple, or fill them with tasty additions like anchovies, salt cod, seaweed, or sun-dried tomatoes. They’re perfect for summer!

Ricotta & Grano @cook_25849739

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Ingredients

30 min

Serves 6 servings

4 cupsall-purpose flour (about 500 grams)
1 2/3 cupswater (about 400 ml)
0.9 ozfresh baker’s yeast (about 25 grams)
20zucchini blossoms
Salt, to taste
Black pepper, to taste

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Steps

30 min

1

Crumble the yeast and dissolve it in a bowl with a little warm water. Gradually add the sifted flour and water, mixing until you get a smooth, almost runny batter. Season with salt and pepper, and keep mixing until well combined. The batter should be smooth and fluid. Let it rest for 10 minutes.
2

Meanwhile, clean the zucchini blossoms by removing the central pistil, then wash them gently and pat dry with paper towels.
3

Add the zucchini blossoms to the batter, cover the bowl with a kitchen towel, and let it rise for about 2 hours, or until doubled in size.
4

Heat plenty of oil in a skillet or deep fryer. Using a moistened spoon, scoop up some batter and drop it into the hot oil. Fry until golden brown, then drain on paper towels to remove excess oil.
5

Serve immediately while hot.