Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
SERVES 8 TO 10
It is common in outdoor markets in Italy to see carts of bright yellow-orange zucchini blossoms. They bring a tinge of nostalgia for me, because the blossoms were a familiar sight in our kitchen. I usually run to my garden when zucchini are plentiful and gather an apron full of blossoms. I don't know anyone with zucchini plants who, by mid-summer, would not love to give some away.
1 pound zucchini blossoms
6 to 7 cups peanut oil
Flour, for dredging
4 large eggs, beaten
Salt and pepper to taste
Open the centers of the flowers gently, remove the pistils and stigmas, and discard. Put the flowers in a bowl of ice water for 1 hour.
Heat the oil to 375 F in a deep-fryer or heavy pot.
Dry the blossoms on paper towels; roll each in the flour and then the eggs. Fry the blossoms in oil until golden, about 2 to 3 minutes. Drain on brown paper, then sprinkle with salt and pepper. Serve immediately.