Fritters of Trombetta Zucchini and Its Flowers

Name: Fritters of Trombetta Zucchini and Its Flowers
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: Crookneck squash (and 6 flowers) 8.8 oz; Water &frac23; cup; Type 00 flour 1 cup; Pecorino cheese to grate 1.8 oz; Garlic 1 clove; Black pepper to taste; Grana Padano PDO cheese to grate 2 oz; Eggs 2; Fine salt 2 pinches; Parsley to chop 2 tsp

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586

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 586
Carbohydrates g 34.5
of which sugars g 1.5
Protein g 15.5
Fats g 47.3
of which saturated fat g 10.87
Fiber g 1.7
Cholesterol mg 127
Sodium mg 838

Difficulty: Easy
Prep time: 40 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + 30 minutes to remove the zucchini's vegetation water

PRESENTATION

Golden brown and irresistibly crisp, Italian fritters made with garden fresh vegetables like trombetta zucchini and zucchini flowers bring a real summer appetizers vibe to your table. These moist zucchini fritters show off that really soft, delicate inside while each bite offers a great crunch thanks to the crispy batter. Families tend to go for the inviting look—the curved, bright zucchini and sunny flowers peeking through each fritter just look so fresh and homemade. At backyard gatherings or for a relaxed weekend meal, the combo of zucchini flower fritters and that classic Italian taste makes these a stand-out choice for anyone who loves a good, veggie-packed appetizer. While regular zucchini is always nice, the Italian fritters with that unique trombetta shape bring a little specialty feel that adults and kids both notice—especially with such a good, simple flavor everyone goes back for.

Since busy families need options that work for snacks as well as side dishes, it’s easy to enjoy these fritters straight from the plate or alongside light greens—or really, anything fresh you’re planning. The nice thing? They use seasonal ingredients, so it’s a simple way to show off local flavor in a DELICIOUS way. Whether you’re pulling out a favorite appetizer recipe for a party or just adding something extra to a weekend dinner, these zucchini flower fritters always feel special but stay super approachable. Friends love the surprise of moist, savory bites at summer parties.Actually, the recipe often turns out to be a go-to for families (works for both parents and picky eaters!), while the real bonus is how much people talk about the fresh vegetable flavors. Pair with a quick sauce, set them out with everything else, and you get real good food conversation going. A snippet of true Italian cooking for families—that’s the charm in adding this one to your regular meals or even your most reliable culinary collection.

How to prepare Fritters of Trombetta Zucchini and Its Flowers

To prepare the trombetta zucchini fritters, start by removing the flowers carefully, eliminating the base with the pistil, and set them aside 1. Wash the zucchinis 2 and cut off the ends 3.

Cut the zucchinis into very thin slices (about 1 mm). To make this easier, you can use a mandoline 4. Place the zucchini slices in a colander, add two pinches of salt 5, mix them, cover with a small plate 6, and place a weight on top (such as a 2.2 lbs bag of sugar) to help them lose their excess water. Leave them like this for about half an hour.

In the meantime, prepare the batter in a bowl by beating the eggs with a whisk 7, 150 ml of water (or milk) 8, grated Grana Padano DOP, and Pecorino cheese 9,

the chopped parsley 10, sifted flour 11, crushed garlic, and a pinch of black pepper. Whisk the mixture to combine the ingredients. You should have a smooth, lump-free batter.

Add the whole zucchini flowers 13 to the batter, then the zucchinis 14: the batter should be thick, and if not, you can add a tablespoon of flour. Prepare a pan with plenty of oil, and put it on the stove; when the oil is hot (should reach 356°F), if you don't have a kitchen thermometer, check the temperature by dipping a teaspoon of batter into the oil 15: if it floats and starts frying, the temperature is right. Spoon dollops of the batter into the oil (the spoon should be about ¾ full), and fry the fritters on both sides.

Remove them from the oil when they are golden using a slotted spoon 16, place them on kitchen paper towels 17 to drain excess oil. Once ready 18, serve the trombetta zucchini fritters and its flowers while still hot.

Storage

It is recommended to consume the trombetta zucchini fritters and its flowers immediately and not to store them in the fridge as they will lose their crispiness.
You can prepare the batter in advance and store it in the fridge (for no more than one day) and fry the zucchinis just before serving. Freezing is not recommended.

Tip

To fry these zucchini fritters, I recommend using a wok and keeping the heat moderate so the oil is hot but not so hot as to burn the fritters or over-color them on the outside while leaving them raw inside.
Also, do not add extra salt beyond what is mentioned in the recipe, to avoid making the fritters too salty.
If you want fluffier and puffier fritters, you can add half a teaspoon of baking powder for savory pies. If you can't find trombetta zucchinis, you can use regular ones, provided they are small and tender.

For the translation of some texts, artificial intelligence tools may have been used.