Zucchinis are marvellous vegetables. They are cheap, tasty and prolific. Growing up with an Italian mother, I have eaten my fair share of zucchini. I never seem to get bored with it because it ‘s such a versatile ingredient. You can eat them at any stage in development, from flower to full grown squash. Now is the time to take advantage of this humble veg. Zucchini flowers and tender small zucchinis are in season right now (yay)! You should be able to pick some up at the local farmer’s market, or a friend’s garden. You can make this recipe without the flowers if you can’t find any; they simply add colour and freshness to the dish.
1 small zucchini
5-6 zucchini blossoms
½ a cup grated parmesan cheese
2 tablespoons of flour (you may need more if the batter is too runny)
Fresh Basil Leaves
Salt & Pepper to taste
- Roughly chop the basil and zucchini blossoms and thinly slice the whole zucchini. (I call for a small zucchini like those currently in season, but you can simply use half of a larger one if need be)
- Lay the zucchini flat and sprinkle them with salt. Leave them for 10 minutes and then use paper towel or a clean tea towel to blot away the moisture.
- In a large bowl whisk the eggs and flour together until it makes a runny batter. Add the chopped zucchini, blossoms, basil and parmesan. Season lightly with salt and pepper. Remember that parmesan is naturally salty so don’t be too heavy handed with the salt.
- Lightly oil a frying pan and set it on medium high heat. Spoon the mixture on to the pan in palm sized rounds. Fry until golden brown on both sides
- Remove rounds from the pan and sprinkle with some more parmesan. Best enjoyed warm!