By Melissa Pellegrino, contributing editor
Posted: July 9th, 2010
As a child, one of my favorite recollections is of my mom frying up some zucchini blossom fritters. The recipe is handed down from my great grandmother, but like my mom, I've tweaked it to my own taste.
1 cup all-purpose flour
1 tsp. baking powder
a few grinds of black pepper
1/2 tsp. kosher salt
1/4 cup grated Parmiggiano-Reggiano
8-9 squash blossoms, torn into thirds
1/4 cup diced mozzarella
2 thin slices ham, cut into thin strips
Vegetable oil for frying
In a large bowl stir together the flour, baking powder, pepper, salt, Parmigiano and egg and stir until well combined. Add in the squash blossoms, mozzarella and ham. Stir in enough cold water until a nice batter forms (should be the consistency of a pancake batter).
Heat about a 1/2 cup of vegetable oil over medium heat until shimmering. Using a dinner spoon, drop a spoonful of batter into the oil to make small pancakes. Fry on both sides until golden, a few minutes per side. Transfer to a paper towel lined plate and season with a pinch of salt. Continue frying the remaining pancakes.