Zucchini flower fritters, a refined and typical recipe of Provence and have such a special flavor when they are house made.
They are found very fresh at the Forville market or the market of La Bocca where local producers arrive from the plains of Pégomas with their flowers ready to be fried.
This recipe which has always seemed to me complicated turns out to be very simple; the local recipe was provided to me by a producer who sells them on the benches of the market.
For 12 fritters, buy 12 zucchinis with their flowers or otherwise buy only the flowers.
“25 centiliter of cold milk
“2 Eggs (separate the whites and the yolks)
” 150 gr. of flour
“2 soup spoons of olive oil
” Dry Chili pepper
“Parsley chopped (or sage, or basil etc. .)
In a bowl add the flour.
Make a hole in the middle and add the egg yolks.
Add salt, pepper, and olive oil.
Slowly add the milk. Leave to rest a few minutes in the fridge.
Pull your zucchini flowers, wipe with a damp cloth.
Whip the egg yolks until white. Heat the oil.
Mix the egg white into the batter and add the dried herbs.
Wrap the flowers and fry them in the hot oil.
Leave to rest on absorbent paper, or keep them in the oven at 100 degrees Celsius until golden.
One of my friends added in the flowers before frying fresh cheese type goat or sheep and it is simply divine!
Has this recipe been useful to you?