Nonna's Zucchini Flower Fritters Recipe - Laura Vitale - Laura in the Kitchen Episode
hi guys I'm
Vitaleand today I'm luring the
kitchenwe are my grandma and I are gonna make her stuffed
frittersonly because it takes the same the same dough a same batter to make both so we figured why not do two and one instead of breaking them up breaking them up into two so let's get started the first thing the main ingredient you'll need is your
flowers and she's gonna show you how to properly clean one there you go she's going to show you how to properly clean one we've got some that are already clean and ready to go you'll need some yeah these are gonna be the
frittersthese are gonna be stuffed you'll need some flour egg yeast water and then some fresh ricotta and some additional cheese you could use any kind of cheese that you want my trail alone whatever we're using a pro roll it down but it's up to you and also you need some salt and some oil to fry them in now you also need some fresh ricotta make sure it's nice and fresh and not really runny otherwise it'll make a mess I wrote on my channel okay so put some water it's javi done no tap water doesn't have to be warm in a bowl again this is gonna be really difficult for me when I go and write the
recipefor you because she does not measure a thing some yeast dokdo how many grams is that that's fresh yeast and it is good 20 franc grams that's about a yeast an egg 7 F or pepti let...
me grab her a fork she's gonna just break the egg right her bowl I'm coming channel nothing and then he'll just shoot together everything I've ever known I kind of learned about he'll told me you know baking and bread is all such a shock such science she throws all those rules completely out the window I don't know how she does it but she does and things always come out perfect I mean she's been cooking for many years a really good pinch of salt she's been cooking for many many years and for her it's a real passion so that's why I think things just turn out well you're making these
recipes for 60 years so that's looking good you just kind of want to it seemed born you kind of just add flour a bit at a time until you get the right consistency it shouldn't be thin like pancake dough it should be a little on the thicker side but it shouldn't be thick with bread dough it's kind of hard to explain unless you just kind of see it you know how it looks here it should almost be like like glue if you can imagine that now we're going to pretty much cover this best as we can and then this is going to rise for about mezzo tunnel for around a half an hour so you're good well that's happening I'll show you then we'll have my Attica wlecome for sure gravidarum is a bulletin in Sitka and the meantime she's going to show you how to clean a
flowerproperly you Oh to check off the little sides like so...
and you go in and you snip the little bud right in the center or you can take it out with your hand or there you go and that's clean done as you can see they're perfect and ready to be stopped it example should be chosen yeah closer she's going to then stuff them and then batter them and they're fried in and just very carefully stuff them with your my whole heart no mo me I'm scared of breakthrough don't you somebody that fathers removed ooh I'm scared to break them that's why I I hardly ever stop them I just make the
frittersbecause I'm terrified to break them I've got much bigger head hands and she does took taste and a little piece of cheese she does things like so perfectly it's I can't I can't keep up with her the batter has risen beautifully now we've got some oil heating up in the back we want to get that nice and hot around 365 Fahrenheit if you are using a thermometer but we're going to head over back there so dip it and find she's just dipping each
zucchiniflour into the batter and line them right down to the hot oil want a measurable Poochyena for about 2 or 3 minutes these will take the cook make sure that you flip them halfway through so that they get an even golden brown color and all sides and then make sure you have a plate or platter ready with some paper towels just to put them on and they kind of soak up all the excess oil and when they are done it'll be time to actually when we are done...
frying those so we're going to snip in the other
flowers to make our
frittersand we'll show you I'll show you one time comes how to do this so now all she's doing is taking the clean
flowers which she took the bottoms off and just cutting them into large chunks and putting them into our batter that we have left over from dipping our stuffed
flowers and their last the back just cooking up we're gonna take that out add these into boom good ok fold these in carefully so that you don't drop because of the yeast otherwise we'll drop the batter the volume fold these in and then we'll head over to the stove and start frying these she's dropping spoonfuls of the batter into the hot oil and these will only take a few minutes as well on each side you want them to be a lightly golden color and we took out our stuffed
flowers they also cook they fight up for just a few minutes until lightly golden color and they're sitting back here on the table cooling off just a tiny bit we're going to continue with these make sure you're doing my batches so that you don't drop the temperature of the oil too much and they end up setting up too much of the grease will show you what everything looks like once it's all done fry it up while she finishes up the last batch of our
frittersgoes just got some right back there I figured we'd end this because we've got company coming over so we are gonna dig in...
as soon as they get here and I wanted to show you what one looks like I'm gonna take this one right back here first of all they look like little jalapenos did you to me I don't know let's bite into one let me take a napkin she's busy back there so I won't bother her oh my god so indulgent and delicious hmm oh the best absolutely the best I put in Joy's fine time with us I don't Donna she's eating we'll see you next time and we're gonna keep again you you