Zucchini fritters
Ingredients
- 12 zucchini flowers
- 100 gr. flour
- 1 egg
- ½ cup of dry white wine
- Ligurian olive oil
- salt, pepper
Preparation
Very gently, wash and dry the flowers, removing the stalks.
Separate the egg; make the batter with the egg yolk and the other ingredients adding two tablespoon of Italian olive oil.
Whip egg white until stiff and fold into the batter.
Heat Italian olive oil in a frying pan. Dip each flower in the batter and fry until golden. Drain on paper towels, sprinkle with salt and eat hot.
Ideal accompaniment:
Roero Arneis "Cayega" Docg
Bouquet: fruity and floral, ample and persistent
Pairing:
appetizers, seafood, soups, pasta dishes, white meats
