Nonna's Zucchini Flower Fritters Recipe - Laura Vitale - Laura in the Kitchen Episode

Hi guys, I'm Laura Vitale and today I'm bringing to the

kitchen

we're my grandmother and I'm going to make stuffed

zucchini

flower

s and

zucchini

fritters

zucchini

flower

fritters

just because you need the same the same dough the same dough to make both like this We think for what not to do two and one instead of dividing them into two, so let's get started. The first thing you'll need, the main ingredient, is zucchini flowers and she'll show you how to properly clean one. There you have it. I'll show you how to properly clean one. We have some that are already clean and ready to use.

You will need some. Yes, these will be the fritters. These will be stuffed. You will need some flour, egg, yeast, water and then. some fresh ricotta and some additional cheese, you can use any type of cheese you want. My trace alone, whatever we're using a professional, bring it down, but it's up to you and you also need a little bit of salt and a little bit of oil to fry them. I also need some fresh ricotta, make sure it's nice and fresh and not too runny otherwise it'll make a mess. I wrote on my channel, okay, so put some water, it's done, javi.

The tap water does not need to be hot in a container again. It's going to be very difficult for me when I go and write you the

recipe

because she doesn't measure anything. Some dokdo yeast. How many grams are fresh yeast? And it's OK. 20 grams francs, that's approximately one yeast and one egg. Pepti, let me grab her a fork, she'll just crack the egg into her bowl. I'll channel nothing and then he'll just shoot together everything I've ever known. Somehow I learned about it she told me you know how to bake and bread is a shock, such science, she throws all those rules completely out the window.

I don't know how she does it, but she does it and things always turn out perfect. I mean, she's been cooking for many years. A very good pinch of salt. I have been cooking for many, many years and for her it is a real passion, so I think things just turn out well. You're making these

recipe

s for 60 years, so it looks good, you just want, it seemed like it was born, you just add. Flour little by little until you get the right consistency. It should not be thin like pancake batter. It should be a little thicker, but it should not be thick like bread dough.

It's a little hard to explain unless you just write. To see it, you know what it looks like here, it should almost be like glue, if you can imagine now we're going to cover this as best we can and then it's going to rise up about half of the tunnel. an hour so you're okay well that's happening I'll show you and then we'll have my welcome from Attica sure gravidarum is a newsletter in Sitka and in the meantime she'll show you how to properly clean a zucchini flower. Oh, to check it out. remove the little sides like this and you go in and cut the little cocoon right in the center or you can take it out by hand or there you have it and that's it, as you can see, they are perfect and ready to be stopped. the example should be chosen, yes, closer, she will then stuff them and then batter them and fry them and stuff them very carefully with all my heart, no, I, I am afraid to move forward, aren't you someone who is a father? eliminated ooh I'm afraid of breaking them that's why I almost never stop them I only make the fritters because I'm afraid of breaking them I have a much bigger head my hands and she did like it and a little piece of cheese makes it things like so perfectly that I can't, no I can keep up with you, the dough has risen beautifully now that we have some oil heating up in the back, we want it to be really hot around 365 Fahrenheit if you're using a thermometer, but we're going to go backwards so dip it in and You will see that she is simply dipping each zucchini flour into the batter and lining them with the hot oil.

I want a measurable Poochyena for about 2-3 minutes. This will take the cook to prepare. Make sure you flip them halfway through so they get an even golden brown color all over and then make sure you have a plate or platter ready with some paper towels just to put them on so they absorb all the excess oil and when they're done , it will be time to fry them, so we will cut the other zucchini flowers to make our fritters and we will show you, when the time comes, I will show you how to do it. This now all you are doing is taking the cleaned zucchini flowers that you removed the bottoms from and just cutting them into large pieces and putting them in our dough that we had left over from dipping our stuffed zucchini flowers and the last thing that is cooking at the rear.

We're going to take that out, add them to the boom, okay, fold them carefully so they don't fall out because of the yeast, otherwise we're going to drop the dough, the volume, fold them over and then head to the stove. and she starts frying these, she's dropping spoonfuls of the batter into the hot oil and these will only take a few minutes, plus on each side you want them to be a slightly golden color and we take out our stuffed zucchini flowers, they cook too, they fight. for just a few minutes until they have a slightly golden color and they stay here on the table cooling a little.

Let's continue with these, make sure you make my batches so the temperature doesn't drop. Too much oil and they end up accumulating too much grease. It will show you what everything looks like once it's all done. Fry it while she finishes. The last batch of our fritters just got some back there. I thought I'd finish this because we have company coming so we're going to dig in as soon as they get here and I wanted to show you what it looks like. I'm going to take this one here first of all, what they look like. little jalapenos you did it to me I don't know let's bite into one let me grab a napkin she's busy back there so I don't bother her oh my goodness how indulgent and delicious hmm oh oh the best absolutely the best I put in Joy's fine time with us I don't Donna she's eating see you next time and we will keep you with you again