Zucchini flowers have been a long-time favorite of people living around the Mediterranean Sea, especially in Italy and French Provence.
The Japanese have recently grown fond of not only zucchini, but also their flowers and are growing them with a vengeance!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!
Since we are again in season (at long last) I tohought it might help some friends!
INGREDIENTS: For 4 people
-Zucchini Flowers: 4
-Prawns/shrimps: 6 (medium-sized)
-Mozzarella Cheese (they make it in Japan, now, even in Shizuoka Prefecture! And that from real water buffaloes!): 1
-Onion: 3 tablespoons (very finely chopped)
-Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter. Rice flour is OK, too)
-Lemon juice: 1/2
-Baby leaves mix for accompaniment: as much as you like!
-Salt: as appropriate
-Pepper: as appropriate
-White wine: a little
-Take the pistils out the zucchini flowers.
-“Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.
-Lightly fry the zucchini and shrimps with olive oil. Season with a litle salt, pepper and white wine. Transfer into a bowl and let cool for a while.
-Cut the mozzarella into small pieces and add into the bowl. Mix the lot.
-Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.
-Either wrap the flowers in a little flour or tempura batter and delicately them fry them in shallow olive oil.
-Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.
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With a Glass,
Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!
4 thoughts on “Zucchini Flower Fritters (updated)”
I’ve never had zucchini flowers, but this looks like a very simple yet elegant meal…! And Sissi is right, mozzarella from buffaloes…wow…!
It is simpler than one might think! But the season is short!
I have to look for some zucchini flowers. I have seen them fried so many times, but have never tried preparing on my own. Thank you for the recipe!
Mozzarella buffala made in Japan… Why do I feel you will never stop surprising me?
I have a big advantage: age and fun!