The doughnuts of zucchini flowers are another way to eat those fabulous blossoms and it would be a shame not to do so when it is in season.
Zucchini flower fritters are a speciality of Provençal, Nice, Italian and Balkan cuisine, made from zucchini flowers (or squashes), wrapped in batter.
ORIGIN OF THE DOUGHNUTS OF ZUCCHINI FLOWERS
A bit of history before moving on to the recipe, as it is always interesting to understand how we managed to make zucchini flower fritters at my brunch table.
Many vegetables from America remained for a long time botanical curiosities for the peasants of the old continent, and zucchini only gradually became integrated into Mediterranean and North European culinary habits in the 19th century.
However, in the Middle Ages and the Renaissance, donuts were more frequently used in Mediterranean cuisine than in northern European cuisine, where crepes were preferred, both recipes being of Roman origin.
Here is another recipe just as delicious as the zucchini flower salad which, as usual, is easy to make;
HOW TO COKE DOUGHNUTS OF ZUCCHINI FLOWERS
Ingredients for 4 people
A bouquet of zucchini flowers (about 10 to 12 flowers)
As you already know from the article you read before, I have a large preference for female flowers and if you buy them with the zucchini, you can slice them and fry them with onions in oil. You can eat them without the fuss or mixed with pasta or quinoa. It’s a very good mix.
PREPARATION OF THE DOUGHNUT DOUGH:
1 tablespoon of olive oil
15 cl milk
125 g flour
Oil for frying
1- Start by beating the egg and incorporate the flour and oil, then the milk without stopping stirring.
Let stand for one hour at room temperature to activate the dough.
2- Heat the frying oil in a saucepan or deep fryer.
Dip the flowers in the dough and plunge them into the frying pan for 2 to 3 minutes. Turn them over on the other side when they start to brown, drain on absorbent paper and eat.
Watch the cooking so that the fritter browns but does not burn. Cooking is very quick.
Enjoy hot with a salad as a starter or to accompany the main course.