Zucchini Flower Fritelle (Fritters)
Just got back from a four day work trip and I had asked Dad to pick me up at the airport.
It was 1:30 pm and I was tired but above all hungry. It was rather cold on the airplane and I chose not to eat. My stomach was crying for a pizza. German cuisine is not really my favorite (only wurstel, potatoes and beer).
Loaded my luggage and sat in front with dad. After inquiring about my family, dad made me notice there was a box on the back seat for me. It was not transparent so I really did not have a clue what was inside.
I opened it and found at least two dozen fresh cooked zucchini flower fritelle. I felt like a child! My mum Nerina had prepared for me my favorite fritters! The box was still warm and the smell invited me to eat them all immediately. I smiled at Dad as to say, I can eat them all right? He smiled back as to say yes! The trip back home took half an hour and this would have been my best lunch ever!
I thought I’d share with you my mum’s fabulous recipe…
- 12 fresh cleaned flowers (if big can be cut in two)
- 1 egg
- a pinch of salt
- 3 T. of sugar
- ½ c. milk
- ½ c. beer (or 1 T. yeast)
- 1 c. flour
- vegetable oil for frying (about 2 cm./1 in. of oil in the pan)
- powdered sugar or salt depending on whether you like them sweet or salty.
- In a small bowl beat the egg, salt, sugar, milk and beer or yeast.
- Mix well and slowly add the flour and stir for few minutes until smooth.
- If your mixture is too solid add more milk, if too liquid add flour.
- Dip the zucchini flowers in the batter holding them from the stem.
- Carefully add them to the hot oil (190°C/370°F).
- Cook for 2 minutes on each side until golden brown.
- Drain well on kitchen blotting paper and sprinkle with powdered sugar or salt.
Meet Laney Sachs
I’m not just enthusiastic about travel—I live travel, each and every day. From plotting out my clients’ next great escape, to logging airmiles on my own adventures (I always have a suitcase packed and at the ready!), travel drives me in everything I do.
I’ve learned a few things along the way, and I’d love to share them with you. Learn a bit more about my journey to founding my own travel agency—it involves quite a few glasses of Italian wine!
