John Myers
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Fritelle Di Fiori Di Zucca — Pumpkin Flower Fritters
The perfect fritelle di fiori di zucca — pumpkin flower fritters recipe with a picture and simple step-by-step instructions.
Main actors:
- 16 Pc. Sage leaves large
- 16 Pc. Pumpkin or zucchini flowers
The batter:
- 300 g Sifted flour
- 2 dl Ice water
- Salt, pepper and nutmeg chilli
Also :
- 4 dl Oil or frying fat
- Household paper
Prepare flowers:
- It is best to pick flowers in the morning, between 8 a.m. and 9 a.m. Do not wash yet, just before use. In a can, keep cool. Just before use, wash and pat dry well with kitchen paper.
The batter:
- Sift the flour in a bowl and season. I always put the water in the freezer for 15-20 minutes. Mix the flour and water and process well, the dough should not be watery but not too thick either, it must cover the flowers with a thick layer.
Frying flowers:
- Let the oil or frying fat get hot in a frying pan or wok to 175 ° C180 °. Do not let it get dark otherwise acrylamide and other harmful substances will form. Do not fry too much at once, otherwise the fat will cool down too much and the food will soak up full. Fry the flowers for about 5 minutes on each side, remove and place on kitchen paper to drain off the fat. Proceed immediately with sage leaves.
- Consume as hot as possible. When cold, they are sloppy and greasy, no longer appetizing.
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