When I was little, my favorite part about visiting my Nonna’s house in the summer was waking up to fried zucchini flowers. It was always such a delicious treat with my eating more than my fair share. I woke up on Saturday morning planning to spend the entire morning weeding the garden, I knew I’d need a hearty breakfast so I made myself some of my Nonna’s zucchini flowers. Unfortunately this is a tactile process and I don’t have exact measurements for you, but here’s what I did.
First, I went into the garden and picked as many as I could find. Unfortunately, that was only three!
I cracked one egg.
I added about 1/3 cup of water, some flour, salt, and pepper to the egg; then I mixed it all up with a fork. The batter should be wetter than pancake batter.
Next, I dipped the zucchini flowers into the batter, and made sure they were properly coated.
While I put together the batter, I heated vegetable oil in a frying pan. After dipping the zucchini flowers I put them into the hot oil. I flipped them after about 2 minutes. They probably cooked for about 4-5 minutes total. 2 minutes on each side.
I removed them from the oil.
And sprinkled powdered sugar onto them.
Finally, I got to eat them YUM!
I had a ton of extra batter left and since I didn’t share any zucchini flowers with Tex, I decided to make us some pancake-like creations. I added some more flour to the batter and mixed until it was the consistency of pancake batter. Then I fried it up and added powdered sugar, and shared them with the bubba.