Zucchini Flowers are a wildly anticipated treat in our family. My mother Rosa often struggled to find every day ingredients in our local grocery store. What was used every day in our family, was considered exotic in others. She enjoyed exposing us to the wonders of the earth, especially those that reminded her of her Italian heritage. One of those earthly delights was the elusive zucchini flower. At that time, finding these flowers in any store was nearly impossible. However, when Rosa set her mind to finding something, it didn’t matter how long it took, she would find it.
We moved a few times when I was a child. At our townhome in Whitefish Bay, Wisconsin we didn’t have enough land to plant a garden. Consequently, we spent weekends hunting for fresh produce. It would not be unusual for us to spend an entire weekend visiting cheese factories, local farms, and outdoor markets in search of the finest, freshest treats. A typical summer feast, for us, was a freshly baked loaf of Swiss chard bread, freshly picked corn on the cob, smothered in butter, and thickly sliced beefsteak tomatoes. Aside from the occasional chicken cacciatore, meals were created around the fresh produce of the season. From Googootz one night to Pasta e Fagioli the next, our summer meals were memorable.
The Hunt
My father loved driving to the farms outside of Milwaukee. We would set out early on a Saturday morning and make our way to the furthest point and then work our way back to the city. The first stop was always the Mapleton Cheese Factory in Waukesha County and Bieri’s Cheese in Jackson. My parents loved sampling all the cheeses and with hungry boys at home, they purchased large quantities. Passing through the Hubertus countryside, we sought out road-side farm stands and farms. Once we found a suitable vendor, Rosa would work her magic. By suitable, I mean a farmer that carried an abundance of peppers, eggplant, tomatoes, fresh herbs, and zucchini and one that would agree to sacrifice male zucchini flowers. She not only convinced them to give up their male flowers, but on several occasions, they didn’t charge for them.
My father was the master at selecting the freshest ears of corn and the ripest tomatoes. He knew, by weight, how ripe they were. While my mother chatted up the farmers, he took his time, filling the car with box after box of hand picked treasures.
When we arrived back home, bushels of fresh produce were brought to the kitchen, but the flowers remained outside. We often found bees trapped in the flowers, so we cleaned them before bringing them into the house. After the flowers were cleared of bees, and their stamen removed, they were brought inside, run under water, and laid out on towels to dry.
The Preparation
Today, I am lucky to find these flowers in just about every Italian garden in my neighborhood, as well as our own. At the peak of the season they can be found poking through chain link fences in the alley just begging to be picked. We also find them at our local Italian and Mexican grocery stores and some farmers markets. While there are many ways to serve zucchini flowers, our favorite way to serve them is also the simplest to prepare.
Ingredients
10-12 Fresh zucchini flowers, stamen and stems removed.
1/2 cup all purpose flour
Water (seltzer or tap water)
A pinch of salt
1/4 cup olive oil
Preparation
01
Remove the stamen and stems from the zucchini flower. Set aside.
02
Heat 1/4 cup olive oil in a medium sized sauté pan.
03
Mix flour, salt, and water to form a batter the thickness of pancake batter.
04
Dip flowers into the batter and add to the pan of oil.
Fry for 2-3 minutes per side, turning when golden.
05
Remove from the pan and allow to drain on paper towels.
06
Add salt to taste and serve.
Serves 2-4 as an appetizer.
Pro Tip: My grandmother’s recipes called for baking powder, but I prefer not to use it. If you want more of a fritter, you can add in about 1/8 teaspoon, but be careful as you might lose some of the flavor of the flower itself. If you prepare them as described in this post, you shouldn’t need baking powder.
Zucchini Flower Serving Suggestions
Serve Spanish Style with a fried egg, and pan con tamate.
Add the zucchini flower fritters to a pepper and egg sandwich, a hamburger, or any sandwich for that matter, for extra crunch and flavor.
Find the zucchini flowers with courgettes attached. Remove the stamen without breaking the flower. Stuff the flowers with ricotta, parsley, and pecorino cheese, and fry in the same batter.
Enjoy!!
