With the bounty of Summer gardens, it was the perfect time to make zucchini frittelle (zucchini fritters). Like crostoli and tiramisu, there are a thousand different versions of these, depending which Nonna you talk to. My Mamma Rosa always uses tomato in hers, and so did my mother-in-law, but a lot of versions you see don’t. Given the season for zucchini flowers is short, you can make these just with zucchini the rest of the year. I used a 200g zucchini and 100g of flowers; if you don’t have flowers just use 300g of zucchini instead. Or, if you have an abundance of flowers like I did in my kitchen this month, you could use entirely flowers and no grated zucchini, but you will need to add some water to the mixture. You can also use plain or self raising flour (though plain is more typical) – in the ones pictured here I used self raising because when I looked in the cupboard I was out of plain (rookie mistake), and they just come out a little thicker if you do. Replace the eggs with water if you have an egg allergy. (Have I covered every possible permutation yet?).
They are a great snack, or can be part of a selection of antipasto dishes.
1 medium zucchini, coarsely grated
100g zucchini flowers, stamen removed, coarsely torn
1 ripe tomato, seeds removed, finely diced
Handful of basil, chopped
1/3 cup grated Parmeggiano
2 eggs, lightly beaten
1 cup plain flour
salt and pepper
Canola oil, for frying
1. Using a wooden spoon, gently combine the zucchini, flowers, tomato, basil and Parmesan. Season with salt and pepper.
2. Add the egg and combine, then add the flour and gently mix until well combined
3. Heat some canola oil in a frypan, then place a heaped tablespoon in the pan, flattening slightly (or use less to make mini bite sized ones). Once golden on the bottom flip over. You should only need to turn them once. Eat warm or at room temperature (if they last long enough to get to room temperature, they never do at my place).