Hi from Italy! Where I’m doing nothing but sleeping, lounging in the sun and following my mother around ( My driving licence was stolen back in november).
I hadn’t realised how much I missed real food, good food, km0 food and all that. It seems stupid, but in 3 years I’ve been living abroad It never hit me quite so hard as this time.
In London you have everything all year around and things kind of loose their magic, you don’t have to wait for summer to have a watermelon, you can just go to T and it’ll be there waiting for you cut down in cubes; here you have to wait for the right moment in the summer when they are ripe just enough to not be too sugary, you bring it home and crack it and it’ll last you for days! Summer is a discovery of tastes that you wait all year around to try again and I couldn’t be more happy to be here right now.
One of the things I’ve missed the most was my grandma’s Fritticini also called Fiori di zucca or courgette flowers in english. I can’t seem to find them in London ( or maybe I just don’t know where to look) and the first thing I did was asking my mother and grand mother for those ( I already ate them three times so far, and I’m not even one week into my holiday.). The recipe is really a simple one, it’s dairy free and vegetarian ( it involves eggs so it’s not vegan), and I though it’ll be fun to bring a little bit of Italy into your tables. So here’s the recipe!
i n g r e d i e n t s f o r 2 p e o p l e :
- 2 eggs,
- half a glass of water and beer ( or just sparkling water),
- sunflower oil,
- salt & pepper.
H o w T o :
- Brush off any dirt from the flowers, wash them if necessary. Be careful to remove the stems and little green outside petals as well as the stamen inside( see pic one). cut the flowers in pieces of more or less 1 cm x 1 cm (it really doesn’t matter much, but for reference… some people fries them whole, I don’t really like them like that but you might, I’d suggest try and see what works best for you; cooking should be a game! You should enjoy yourself! ),
- put the flowers in a bowl ( a little one will do) and add eggs ( both the white and the red together),my mother always start with one and does it all accordingly and then does an other batch once that one is over, so she can control how many fritters are coming out, I’d suggest you to do the same, also because in that way you can add more or less of bits of the recipe to your taste.
- a little bit of salt and pepper , and flour, add as much flour as you think it’s needed to thicken the batter, it’s really a matter of trial and error.
- that done you add around half a cup of still water and dash of beer ( just sparkling water instead of this last two will work fine too ) just enough to water down your batter and give it the right consistency. the beer or the sparkly will give the fritters the right shape and allow them to grow while cooking. You could also use milk but it affects the taste and I’m not a massive fan…
- While you are stirring your batter put the oil in a pan and heat it, you should have enough oil for the fritters to swim in it, two or three fingers will do just fine.
- Once your batter is done and Your oil is boiling put a tablespoon of batter in the oil and let it fry, once your fritters start to get brown you can take them out and let them cool on a sheet of absorbent paper.
C o n c l u s i o n :
All in all you need to try them, to taste them, they might have too much flower, not enough flowers, they might be too salty, not salty enough, there is so much that can go wrong and it all depends on how big your eggs are or how much flour you put in the batter, it’s a trial and error recipe, that’s why it’s so much fun! I can assure you, anyway, that you’ll love them and everyone around you will too. And if you run out of flowers you can always keep frying fritters with nothing in it or get creative with what you have in the fridge! The sky is the limit(?)!
I hope you enjoyed this little recipe, if you want more or if you end up trying please let me know, here or on twitter or instagram, I’d love nothing more x