Fried Zucchini Flowers recipe

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Fried Zucchini Flowers

Often referred to as ‘shoodeals’ (at least that’s what my father called them and what it sounds like), these fried zucchini flowers are delicious no matter what you call them. Nobody I know, that is fluent in Italian or right off the boat, has ever heard anything close to this recipe or name. So, I chalk this all up to a unique family tradition and/or food. I know that many others have prepared something like this. Some "gourmet "and some not. They are all good.

This is an absolutely delicious summer treat, crispy, tasty and totally unique!

Ingredients:

24 male zucchini flowers (with stems)

4 cups cold-pressed peanut or grape seed oil

2 cups flour seasoned with salt and pepper


Gently remove the pistal from each flower and cut the stems to about 1 inch. Make sure the blossoms are dry before proceeding any further.
Blend water and flour into a pasty consistency that will coat the blossoms. After dipping the blossoms in the flour batter, allow them to drip excess before frying.

In a 12 inch sauté pan, heat one inch of oil until it is hot, but not smoking. It should be about 365 degrees on a candy thermometer. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels, season with salt and serve hot.

I can still taste these, but I don’t know anyone who knows how to make them. By the way, when I was a little kid, these flowers were given away by vegetable stands in the summertime. Things certainly have changed.

My mother passed away before I could get her recipe, but I have found one that looks identical.

Below is the name. The website address will appear in my author biography box that the end of this article. Please give her some respect.

Nonna's Panfried Zucchini Flowers:

Nowadays, the flowers are sometimes stuffed with goat cheese or some other type of cheese prior to batter dipping and frying. I saw that on the Mario Batali cooking show, Molto Mario, on the Food Network. It is that gourmet thing again.

Nevertheless, gourmet or not this is a spectacular and unique side dish, appetizer or hors d'oeuvre. Whenever you like.

About the Author:
Richard Ursini is a Food Lover, Author, Blogger and Internet Marketer. I regularly submit articles and blog posts to my
Great Food Now Blog. The address is below:

http://bigitaliantightbudget.com/blog/

You will receive many FREE recipes on my blog as well as my website where you kindled my book. The addresses below:

http://bigitaliantightbudget.com

By the way, can visit Nonna's website at:

http://splendidtable.publicradio.org/recipes/vegetable_flowers.html

Thank You Very Much



Article Originally Published On: http://www.articlesnatch.com


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