My italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli' Its sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in th
INGREDIENTS (for 6 servings):
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3 leaves fresh basil, minced
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons cold water
- 2 eggs, beaten
- 3 cups oil for frying
- 12 pumpkin or zucchini blossoms
In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.