Zucchini flowers make the most enchanting fritters! Unfortunately, in my neck of the woods, the season for these delicate treats is fairly short… otherwise, I would happily make them all year long.
One utterly delicious way to eat the blossoms is by stuffing them before pan-frying them – as in these pan-fried zucchini flowers with ricotta and garden herbs.
But I also love to dip them in this super-light beer batter and pan-fry them on their own, without stuffing them. Prepared this way, the fritters only take minutes to make, yet they turn into the most succulent and festive hors d’oeuvre or appetizer!
Enjoy this bite-sized demo!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.