The best deep-fried zucchini flowers I’ve ever tasted were served at Buon Ricordo. They weren’t filled, just coated in a very light yeasted batter, deep-fried in olive oil and well salted! I used to drive chef-patron Armando Percuoco crazy by asking for them out of season. “Yes, Roberta,” he said one night, “I’ll go and ask God to make some zucchinis bloom just for you!” Well spring is the season for beautiful zucchini flowers – the male ones with the thin stem, and the female ones with the baby zucchini attached, and both are perfect for this recipe. They’re quick and easy to prepare without a filling, and the bonus is you can eat more of them this way! The bubbling yeast makes me think of sparkling wine, and a glass of Lo Sparviere Franciacorta Rosé Monique makes a fine accompaniment to these delicious snacks. Buon appetito e buon ricordo! And if you’d like to try your hand at filled zucchini flowers, see the video below.
Serves 4 as a starter
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