Giovanna (Rocca) Acquafredda, Lamenzia Terme, Catanzaro
(Yield: 4 servings)
12 zucchini flowers or
2 medium zucchini * cut
into ¼-inch (or thicker) discs
1 cup flour
½ cup grated Parmesan cheese
3 eggs
½ cup white wine (or water)
extra-virgin olive oil
salt and freshly ground pepper
1. In bowl mix flour, cheese, eggs and wine until smooth, like pancake batter.
2.Warm oil in large skillet over medium-high heat.
3.Gently coat zucchini slices with batter and fry until golden. Flip over and fry other side.
4.Remove and place on paper towel to absorb excess oil.
5.Set onto serving plate; season with salt and pepper immediately and sprinkle with Parmesan cheese.
Serve warm.
*We used zucchini rounds for this recipe since a similar zucchini flower recipe can be found on page 145. Flowers are only available seasonally, but zucchini is available year round.