Today's recipe is: Zucchine flower fritters.
I prepare the flowers like this and then rinse them.
When I have a lot I freeze them like this and keep for use through the year.
Fresh (or frozen) zucchine (courgettes) flowers.
Optional small zucchina.(courgette)
1 egg per person.
Flour: About 2 tablespoons per egg.
Freshly ground parmesan cheese: 2 tablespoons per egg.
Parsley: A small amount.
Salt to taste.
Olive oil for frying. (Or other preferred cooking oil )
Cut the flowers into small pieces.
Add the cheese, parsley and salt to taste.
If you have some small courgettes you can add a finely sliced one if you like.
Add the flour and eggs.
The mixture should look like this. A semi-liquid consistency like batter.
Heat some oil in a frying pan. I use our own home produced olive oil.
Spoon in the zucchine batter. I add about 2-3 tablespoons mixture for each one, but you can make them smaller.
Fry until a golden colour turning when cooked on the bottom.
I usually turn a couple of times until cooked.
Take out and drain on some kitchen paper.
Ready to eat! I found it difficult to prevent my husband from eating them all before I took a photo!
This is wild origano (oregano in English) which my DH gathered. Isn't it pretty?
We dry it to use for pizza and many other recipes!
By the way I would love to hear from you if you try this recipe!