Zucchini flower pancakes recipe of 23-06-2010 [Updated on 20-03-2018]
The Zucchini flower pancakes also called the pizzelle of sciurilli are a typical Neapolitan dish. These pizzelle di sciurilli are a variant of the classic zeppole of grown pasta that in Naples are sold in fry shops and pizzerias in every corner of the city; these pancakes are prepared in summer, when the characteristic orange flower appears on the courgettes and is used as the main ingredient to prepare these fragrant and tasty pizzelle.
The Zucchini flower pancakes they can be served as an appetizer or for dinner together with a platter of cheeses and salami or as a side dish, but they must be prepared in large quantities because one leads to another;) Try this Neapolitan recipe and you'll love it.
How to make zucchini flower fritters
Place the flour in a large bowl, start kneading by gradually adding the yeast dissolved in warm water.
Then add an egg, salt and pepper and work until the batter is smooth and soft.
Clean the courgette flowers by removing the green and hard base and the pistil, then rinse them, dry them and add them to the batter together with the Parmesan.
Knead to mix everything well, then cover the bowl with cling film and let it rise for about 2 hours.
Once the dough has doubled in volume, proceed with frying.
Heat abundant oil in a large pan and fry the ciurilli pizzas, letting the mixture drop by spoonfuls into the boiling oil.
Cook on both sides for a couple of minutes, then lift them and dry them on absorbent paper.
Serve hot hot.
Zucchini flower pancakes
The zucchini flowers fritters are a simple and tasty appetizer, ideal for spring or summer, when you find those beautiful zucchini flowers, ready to be used in our best recipes.
The courgette flower pancakes or pizzelle di sciurilli, as sleep best known in the Campania tradition, are gods zeppoline of leavened dough enriched with courgette flowers (or zucchini), which are normally served as an appetizer, simple and tasty, to be prepared in advance, it will be enough for you to have only a little time to devote to leavening the batter.
Zucchini flower pancakes can be made with courgette flowers (as the name of the recipe itself says) or with i courgette flowers, less big and firm, but equally delicious. To complete the range of pancakes in your appetizer you can think of serving them accompanied by the "sea sisters" seaweed pancakes.
Pancakes with courgette flowers
Put the flour, yeast in a bowl and add the water. Mix the mixture with a fork.
Add the salt and mix with a whisk for 2 minutes. Wash, dry and cut each courgette flower into 4/5 parts and add them to the dough, incorporate them well.
In a high-sided saucepan, heat up plenty of oil. As soon as the oil is hot, take plenty of dough with a spoon, dip fritters 3 or 4 at a time.
Turn them often with the help of a fork, when they are golden brown remove them with a slotted spoon and place them to dry on absorbent paper.
Proceed to the end of the dough. Serve the pancakes with salted and peppery courgette flowers while still hot and enjoy your meal.
If you want to use brewer's yeast instead of instant yeast, proceed as follows: Let the water cool slightly, pour it into a bowl, add 10 grams of crumbled yeast and mix with a fork.
Put the yeast prepared with the flour and salt in a large bowl. Knead quickly with a fork or a hand whisk, insert the courgette flowers at this point, mix and cover with plastic wrap or a clean kitchen towel. Proceed as per recipe.
How to make zucchini flower pancakes
Clean the courgette flowers shortening the stem and eliminating the pistil and rinse them gently. If you have small courgette flowers, you won't need to clean them, just wash them.
In the case of small courgette flowers , blanch them in salted water for 1 minute and then drain and squeeze the excess water.
In the case of large courgette flowers like the ones you see in the picture, roughly cut them with a knife.
To the courgette flowers add the egg, the Flour, the bread crumbs and the cheese.
Finally, add the chopped flavorings with a knife and a pinch of salt.
Take a frying pan and cover the bottom with quooliva oil.
As soon as the squeak is hot, dip a spoon in the hot squeak, take a spoonful of courgette flower mixture and slide it into the pan.
When the zucchini flower fritters are golden on one side, turn them on the other and brown them on the other side as well.
Drain the courgette flower pancakes on absorbent paper and add a little salt.
The zucchini flower fritters are served warm but also cold they are never disdained! & # 128521
Zucchini flower pancakes - Recipes
The courgette flower fritters are a "must" in all Calabrian homes and decree the start of the summer season.
The pitticelle 'and hjuri they are very good, very easy and, once tasted, there is no turning back, they are addictive.
It is one of the recipes of Calabrian cuisine to which I am most attached to.
And do you know why?
Because they remind me of my grandmother Assunta, my childhood, my small hometown, Magisano, a small town in the Catanzaro area and all the memories associated with that beautiful, carefree and cheerful period of my life.
If I close my eyes and eat a pancake, I still seem to see my grandmother, intent on frying those small portions of great goodness, with her blue apron with white flowers, her gold necklace around her neck, her face always sweet and kind, even though life hadn't always been kind to her.
That scent and that sizzle of oil resonate in me like music of other times, when after school and summer began, I felt serene, free as air and full of enthusiasm.
It is not easy to describe the kind of happiness I felt, but as you well know, being a child is truly unique and unrepeatable.
As soon as they were ready, my grandmother would put the pancakes on a plate covered with kitchen paper to absorb the excess oil, but I remember that we grandchildren immediately went to steal some, because hot hot they were irresistible.
I never remember that she was angry about this, indeed, she was satisfied with our appreciation.
My grandmother Assunta was a very important presence in my life, I remember many things about her, her way, sometimes a little funny, of speaking, her recommendations on life, her sweetness and her naivety, her kindness, her his wisdom and his love.
And sometimes I realize that it hasn't really gone away from me, because it continues to relive in my kitchen, in my memories, as I look into the eyes of my father, his son, and many others. déjà-vu of my life.
Preparing your pancakes, grandmother, is like letting you stay here with me because I never accepted your "forced" departure, and while the oil sizzles, I seem to have you next to me, always with that blue apron with white flowers, which side, you look at me happily.
Hello Granny, my soul.
If you love zucchini flowers, you must definitely try them because it is a very simple and really delicious recipe.
You will not be able to do without it, word of Ale.
CALABRIAN FRITTERS OF PUMPKIN FLOWERS
100 g of eggs (about 2)
80 g of flour 00
100 g of grated Crotone pecorino
25 courgette flowers washed, cleaned and deprived of the pistil
In a bowl, beat the eggs, add the flour, season with salt and pepper and add the pecorino and chopped parsley.
Add the chopped flowers last and let the batter rest for half an hour.
If the mixture is too thick, add a little water, you will need to obtain a slightly fluid and not too thick batter.
Heat the oil until it becomes hot and with a spoon form your pancakes, fry them on both sides and brown well.
Drain your pancakes and place on a plate covered with absorbent paper.
Eat them still hot.
They are in season, they are versatile, they are delicious. Let's talk about zucchini flowers, yet another welcome gift (Ok, ok .. it is understood that I am an eater, but also receiving inedible flowers would be nice!).
This time I thought about making them in pancakes. The recipe is proven, very simple and fast. If it inspires you, you can try it too.
PUMPKIN FLOWER PANTIES
220 g of flour
100 ml of water
1/2 teaspoon of salt
8 courgette flowers
1/2 sachet of instant yeast for savory pies
2 tablespoons of grated parmesan or parmesan
finely chopped parsley or garlic (to taste)
- Wash the courgette flowers gently, remove the internal pistil and cut them coarsely.
- Mix the flour, salt, grated Parmesan cheese and instant yeast in a bowl.
- Add the water and the courgette flowers cut into a medium-thick batter.
- Heat abundant vegetable oil for frying in a pan. When it is at temperature, take a spoonful of batter and put it in the oil.
I recommend, the pancakes must not be too big, because they could remain raw inside, and you have to put a few at a time in order not to lower the temperature of the oil, under penalty of a soft and greasy fried.
Zucchini flower pancakes - Recipes
My synergistic pallets are the joy of these days. The luxuriant plants, mixed with nasturtium, marigold and marigold flowers, are a real spectacle, which I witness every morning as soon as I wake up.
At the first light of dawn I water, on the plants I spray the macerates of nettle and horsetail, formidable natural remedies against aphids and fungi. I also eradicated, with the simple and harmless spraying of water and bicarbonate, the terrible powdery mildew that had covered the leaves of some zucchini plants.
It shows. Yes, I'm really happy.
Then there is the harvest to bring to the table, the healthy daily food which for today is salad, flowers and courgettes.
30 courgette flowers
200 grams of flour 00
250 grams of water
50 grams of grated mixed cheese
Wash the flowers well, remove the thorny parts, the stem cup, but leave the pistil inside and squeeze them, collecting the water that you will use in the batter. In a bowl, sift the flour and add the egg, a pinch of salt, the chopped parsley, the cheese and the water. Beat well with a fork to avoid lumps. It should be a creamy dough.
Let it sit for half an hour. After the time has elapsed, immerse the flowers in them, stir and fry them in hot oil by spoonfuls, turning the "pittulille" for a few minutes. Drain them on absorbent paper and serve hot.
Baked Pumpkin flowers
How to resist the goodness of courgette flowers.
Who has never bought a bunch of them, or has never thought looking at them, about the goodness of the battered flower pancakes, the stuffed and fried flowers, or many other recipes to be made with courgette flowers!
Today I propose a very easy, tasty and healthy recipe, stuffed zucchini flowers cooked in the oven, a light and delicious side dish, to be prepared in a few minutes, a seasonal recipe that will conquer everyone in the family, adults and children, absolutely to be redone .
Wash the courgette flowers, being careful not to spoil them, drain them upside down in a colander, remove the pistil, the stem and the leaves at the base, being careful not to break them.
Prepare the anchovy fillets and cut them in half lengthwise, cut the cheese or, if you prefer the mozzarella but well drained, into sticks, and stuff the flowers closing them well so that the filling does not come out during cooking.
Place them on a baking tray lined with short parchment paper, sprinkle with breadcrumbs mixed with grated cheese, season with a drizzle of extra virgin olive oil, salt and freshly ground pepper if you like.
We clean the courgette flowers, take only the flower, and remove all the green parts and the pistil. We wash them in a bowl full of water and put them to cook in a pan with a drizzle of oil and a clove of garlic, they will cook affogati, with the water they absorbed during washing. Add a pinch of salt and let it dry and season well until the water is completely dry.
Meanwhile, let's prepare the batter. In a bowl put 1 egg for 2 people, 2 tablespoons of flour, mix, without forming lumps, then add a little water, less than half a glass, to obtain a soft batter, it must not be too dry, nor too liquid, but dense. We add salt and pepper and grated parmesan or pecorino. We mix well without forming lumps, if lumps are formed we can pass the batter with a sieve.
We remove the garlic from the courgette flowers and let them cool for a moment before adding them to the batter, mix and prepare for frying.
Put a medium non-stick pan on the fire with plenty of oil or seeds, heat well and fry the zucchini fritters, letting a spoonful of mixture fall into the hot oil at a time, spaced one from the other.
Let the pancakes swell and brown on one side before turning them on the other, let them brown on both sides, dry on absorbent paper when ready, and enjoy still hot, they are fabulous.
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Pumpkin Flower Fritters: FraGolosi's Recipe
Ingredients, Step-by-Step Preparation and Advice
The recipe is included in these collections:
INGREDIENTS FOR FRITTERS
300 g of courgette flowers (or courgettes), 2 eggs, 300 g of flour, 250 g of grated cheese, a few basil leaves, salt, black pepper.
HOW TO PREPARE PUMPKIN FLOWER FRITTERS
After cleaning the courgette flowers removing the protruding part of the stem and the stem, wash them thoroughly under running water.
Put them in a bowl and add the salt.
Leave them aside for a few minutes so that they flavor and throw the water away.
Aside we slam two egg with about 50 grams of grated cheese, then add the flour, the rest of the grated cheese and, little by little, thewater released by courgette flowers that we had set aside.
Let's add to the courgette flower batter salt, black pepper, le basil leaves cut into small pieces and continue to knead.
A soft batter should result.
At this point we take the courgette flowers, squeeze them well to remove excess water, cut them with a knife and add them to the batter.
Mix well the courgette flowers in batter until it is perfectly homogeneous so that it is a little thick.
In a non-stick pan we heat up someolive oil.
When the oil is hot we start making the pancakes helping us with the spoon.
After a couple of minutes we turn our pancakes on the other side.
We cook them until they take on a golden and crunchy appearance on both sides.
Once the zucchini flower fritters are cooked, put them to dry on absorbent paper.
Serve the pancakes very hot.