ZUCCHINI FLOWER PIZELLE / FRITTERS

Zucchini flower pizelle (or "fritters" as most people would refer to them as) are an annual treat Italian families make around the beginning of summer when the zucchini flowers are in full bloom. It is a very small window. If you don't grow zucchini in your backyard, the flowers are a little difficult (more than a little difficult) to find as most grocery stores don't sell them. You may be able to find them by regularly stalking farmer's markets or keeping your eye out for those stands at the side of the road in front of farms. It's like finding Tickle Me Elmo in '96.

Personally I think these pizelle are just as tasty without the flowers, but if you ever do find them, frying just the flowers whole in batter and stuffing the centre of them with ricotta or goat cheese is like heaven in your mouth.

For the fritter, you can make so many different variations with the below recipe. For example, instead of using parmiggiano you can use cheddar cheese and add jalapeño for a calienteee version.

Ingredients - Makes Approx. 13 Pizzelle

• 2 eggs

• Handful of parmiggiano - Grated

• Salt and pepper to taste

• 1 tbsp sugar - And a little more to sprinkle with

• 1/2 cup milk

• Flour

• 1-2 tsp baking powder

• Zucchini flowers

• 1 zucchini - Grated

• Sunflower oil

Directions:

1. Clean flowers by taking out centre stem.

2. Boil water and drop flowers in for approximately 2 minutes.

3. Strain and squeeze all excess water.

4. Grate zucchini and squeeze all excess water as well. I like to grate it the night before and wrap the zucchini in 3-4 layers of paper towels placed inside a plastic baggy so all the liquid can really be absorbed.

5. Mix all the ingredients together but add the flour until the mixture is thicker than pancake mix.

6. Fill 1/3 of a frying pan with sunflower oil and heat up without boiling. Once hot, lower heat to medium/low.

7. With two spoons, drop batter into frying pan and flip pizelle until both sides are golden brown. If you are unsure that they are cooked all the way through, slit the middle with a knife to make sure the middle isn't still wet.

8. Place pizelle on paper towels to soak up excess oil and sprinkle with sugar while still warm.