Fritti refers to foods, usually vegetables, which have been quick-fried in hot olive oil. We don't eat many flowers on this side of the pond, but the tender blossoms of the zucchini plant make a wonderful appetizer or tasty garnish to a pasta or meat dish. You can also use this recipe for other sorts of fritti including sliced (longways) zucchini or baby ones with the flowers left on. Other things to try are any edible squash flowers (I have used pumpkin) steamed peppers, sliced mushrooms. I have had chops of spring lamb or suckling goat cooked in this way (using egg and breadcrumbs instead of the flour mixture below. More elaborate recipes sometimes call for stuffing the Zucchini flowers. While good, I rather enjoy the texture of the flowers alone.
Acquire the flowers either from a friend with a vegetable garden or a local farmers market--or grow your own zucchini. Clean each flour thoroughly, preferably without water. For example, brush dirt off, open them up to make sure they are clean and free of any bugs (ants love the things).
Make a batter (2 ways and a hybrid): The first way is to mix flour water and a beaten egg in a bowl in proportions that yield a pancake batter consistency. Add a pinch of salt. The consistency needs to be substantial enough to cling to the flour, without weighing it down. At least half the batter should drip off if you hold the flour up over the bowl. This way works just fine, though some people may find the finished product a little doughy for their taste. If you like, you can separate the egg and beat the whites to get more air into them, thus lightening the batter.
I have taken to enjoying an even lighter approach, mixing flour and seltzer water in proportions to make a light batter. The carbonation creates a lighter approach.
The hybrid is to choose the second way, but add an egg if you enjoy a slightly eggy flavor. You can also experiment with a couple of methods in different bowls and compare your results.
Immediately after dipping each flower, place in a pan of heated olive oil. The oil should be about 1/4-inch deep or less and the pan should be quite hot, but not quite smoking.
Fry quickly, turning over once. Take hot flower and place on a few sheets of paper towels. Salt lighty and serve at once as an appetizer (a few can be very filling and they are addictive). Or place a couple of flowers on plate of pasta in a light sauce. Something like pasta with oil, garlic, red pepper and parmesian, or even a light pesto sauce. Or serve as a side dish or presentation garnish to meat (maybe 3 flowers at most).
