Rossella and Nonna Romana are making these glorious Fried Zucchini Flowers in a batter. See how you can make some too! Get the Recipe Here: cookingwithnonn... Recipe is also in the Cooking with Nonna Cookbook: cookingwithnonn...
A 78 Italian woman stopped by my home today because she noticed I was growing squash flowers in my Garden. She said she needed just 6 of them to make these special treats for her family. It made me feel good to make her so happy I see how happy they make your family. I knew about this process but have never tried them myself.This year I have enough buds to try it. You also make me miss both my Nonna's she's adorable. My Nonna used to wash the paper towels and hang dry. Waste not want not has always been our standard of living also.
This is a wonderful video... on Guam we too eat the flower this way and in soup... we eat pumpkin tip greens in our soups with coconut milk, shrimp or crab or lobster.
Black girl from Philly who loves cooking italian. Have a bunch of zucchini flowers in my small urban homestead... can't wait to make Nonna's recipe. Thanks for the upload, pretty awesome.
Hey black girl from philly, I’m a black girl living in northern Italy for 20+ years, I can send you more simple easier Italian recipes....this must be a recipe from southern Italy or made just for an American audience.... generally speaking, Italian cooking is really very simple and it’s rare to fry in olive oil.....
Hello,girls I'm in USA but born in GREECE and came here 15 Now 60 always remember making this with my mom's mom And my mom Now I do with my Kids lolol And on the left over fried dough I squise lemon Ohhh that's Sooo Good Nice meeting you Girls kiss nana for me she is so sweet And treasure these Moments I don't have them Any more and I remember those times 😢
I love that you actually gave us a closeup of you two eating the flowers and the fritters. So many cooking videos just don't do that, and it really ties a nice bow on the whole thing for me.
Absolutely LOVE this video! Makes me so proud of my American Italian heritage. My Mother and Father both born and raised in Italy and I miss them dearly!!!
I made zucchini flowers a couple days ago, & I wish I'd have thought about frying the leftover fritters! What a great idea; it's the fried batter that's so good!
While searching for a fried blossom recipe I came across several vids before this one, a "nonna" from Italy with a heavy accent, Bingo!! Found my recipe!
You are so blessed and lucky to grow up with your Nonna. Mine died when I was young, so I didn't have the opportunity to share in these kind of moments. The only good thing is, my mother (not Italian) learned most of her recipes like gnocchi, homemade pasta, cappaletti soup and some other Italian recipes. Now I am making them in my retirement and sharing with my family members who value it. I'm going to be making these tonight for the first time. Here goes nothing. Fingers crossed!!
OMG, I cannot believe that you two only made 12 of these! I just made them right now, and I ate them all. The sharpness from the capers and the parmigiano really makes these little goodies pop with the melted mozzarella.
In case anyone reads this later, you can use any related flowers from squash, pumpkin, etc. and even day lillies (but make sure you have the right ID as some lillies are toxic!). Just before we're expecting a freeze, I pick all the flowers. They keep well in a covered container in the refrigerator. Just add a damp paper towel inside so they stay fresh. I saw another video where he liked to pick the baby zucchini with the flower on and fry the whole thing in one piece. I'd forgotten about doing that and had one -- just didn't think to do that with it. It ended up in my zucchini pasta dish for dinner tonight.
I live in a co-op apartment complex. We are not allowed to grow vegetables. But one day I saw someone had been growing zucchini and the maintenance Dept ripped them out of the ground. There were many zucchini flowers. So I brought them home and battered and fried them and they were delicious. My family also uses the leftover batter and makes fritters.
I found some zucchini flowers at my grocery store today so I bought a bunch. I'm making them tonight. It's been years since I've had them. Thanks for the recipe. This is my childhood all over again.
One of my favorite foods from my childhood. Didn’t enjoy picking them in the garden for my parents. Too many bees. Cannot find zucchini flowers in Florida and I really miss them. Thanks for the video.
You can grow anything in Brooklyn, they have the tiniest yards and grow everything! We had bionic veges and flowers, my father threw all the scraps out in the yard! Oh how I wish I was back in my Brooklyn! ♥️ I hope to try the flowers like this I usually just do a batter! 😋😘
I just have to add... last year I learned how to make Zucchini Fritters. This dough would have been paired perfectly with shredded zucchini added to it ❤️
My mom, from. Naples, would add thinly sliced zucchini to the left over dough to make zucchini fritters. I never added mint or capers. I am definitely going to try adding them to my next batch! Thanks Nonna!
Oh my God I am catching up on your video's I am amazed at all the traditional recipes that my mom would make and this is just one of many of your recipes. These are so tasty and light as air. You and your Nonna are the best. I wonder if your family is from Naples or near Naples. I am 1/2 Calabrese, on my dad's side and my mom was Napolitano.
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Nonna Romana reminds me so much of my Portuguese grandmother. I would have sprinkled a little salt on top when they came fresh out of the oil. Otherwise they look DELICIOUS!
First time I tasted zucchini flowers thanks to you! I improvised the stuffing but the batter was by your recipe and it was awesome! And I just love your accent! 😍
I grew up on this. You find the most uniquely colored yellow and black specked flies in the flowers lol ya know?..make sure you clean them good. You can throw these Zuchinni flowers in anything or eat them straight. They r so sweet.
Mamma called them 'fritu ciurri di zucca'....and I love them! Thanks for this upload...and a great Molese twist I will certainly try. Please send my love to Nonna Romana.
female zucchini flowers have a bulb/overawes on the stem right under the start of the bud. Male flower stems are the same size all the way to the flower bulb
My Nona would give me a paper lunch bag and send me into the garden usually the flower would be closed with a resting bee inside. I would hand Nona the bag and say be careful bees inside bag, on the back porch she would tap the bag open it and the bees would fly away. Happened every time 🐝🐝🐝
Almost impossible to grow zucchini in Alaska but I keep trying just so I can have the flowers!! Love this recipe with the parmigiano in the batter. Can't wait to try it!
Loved this video! I've never made zucchini flowers, but I'll have to see if there are any at the farmer's market! They look delicious....and so simple!!
Love zucchini flowers! Made them yesterday but the way we make them in my region which is Salerno. Is we make them into small balls that are light they serve them as apps there, called fritelle So so good!!! 🙏❤️🇮🇹
I am picking some and making them tonight. I am a rebel. Should have picked in the morning but oh well. Last year i set free a bee that was trapped in a flower. so maybe i can save a few more collecting at night.
Rossella keep putting out these incredible recipe's!! Luv zucchini flowers, fritters.....everything zucchini. You have to do a recipe for zucchini parmesan if you haven't already. In my opinion it's even better than eggplant parmesan. Although I luv both.
Wow....I just watched it. My mouth is literally watering as I post this comment I swear lol. How did I miss that one. Your right about it being the perfect diet recipe. I have to admit you cover so many recipe's that I grew up with. Keep capturing these treasures before we lose all these nonna's forever.! God bless
I went to go sub and was already subbed from rainbow cookie recipe lol. Also, can't believe I went all the way to Italy without trying these somewhere!
Beautiful presentation! Love ❤️Nanna ! enjoy watching! Well done ! Thanks for sharing this great recipe with us ! Subscribed+ 1193 like 👍 for supporting! ❤️
Love the zucchini flowers. Maybe, I've missed that: have you taken out the stigma of the flower? and I have noticed that you do not peel off the sepal either, those tiny green things at the bottom of the flower. If you do not peel them off, do you notice those when you are eating them? I feel like they can ruin the taste..
I hope you see this, sometimes inside the pistol you'll find that little but, do you check for that, if so how. Also with left over batter you can add any zucchini flowers to the batter.
Yummm! Following you now for a couple of years and strangely enough zucchini is kind of a world-wide thing....still sailing the world and they have these at least down to the Panama Canal...and Nonna Romana's right!....World-wide everybody loves fried anything! Of course I still watch your beautiful hands :)! I learned something new here! Never knew you could eat flowers that way! Curious to know if any other flowers could work? I told my Sock Monkey friend they are meat-like bc he hates vegetables and only likes deep fried meat.... so I told him they were related to the pork family... maybe pig's ears.....kidding aside...these are awesome! You guy's are fun, thank you for keeping me entertained and alive while I bounce around the waves. Never miss any of your shows!
Those look great! And I'm sure they are... Question: I have ornamental pumpkin blooms real heavy on my plants. Can I cook and eat them like the zucchini blooms?
The plant is best known for the edible flower buds ( capers), used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled.
