Step into the soul of our family kitchen. Nonna Mary’s Patelli, a delicate masterpiece crafted from the heart of the zucchini flower, is more than a dish; it's a heartfelt legacy.
Ingredients
- 2 cups flour
- 3/4 cup Parmigiano cheese
- 1 teaspoon salt and a pinch of pepper
- 5 zucchinis
- 5 carrots
- 4 eggs
- 3 tablespoons fresh basil
- 2 tablespoons garlic-infused olive oil
- 1 onion
- 2 cups pumpkin flowers
- 3 sweet peppers
- 1 cup fresh parsley
- Frying Oil
Preparation:
- Grate the zucchinis, carrots, and sweet peppers into strips.
- Chop the parsley and basil.
- Dice the onion into small cubes.
- In a large bowl, mix all the vegetables together.
- Add the Parmigiano cheese, salt, pepper, and herbs. Mix well.
- Add the eggs and mix everything together until the mixture is well combined.
- Gradually add the flour, mixing until the consistency is sticky.
- Let the mixture cool. Once cooled, it's ready for frying.
- In a large pan, pour about 50 ml of frying oil and heat it. Test with a teaspoon of batter to check the temperature.
- Wet your hands with oil to prevent sticking, then roll the batter into small balls and flatten them with your fingers.
- Drop the batter into the hot oil. Cook until the fritters are golden brown on each side, about 4 minutes.
- Flip the fritters once browned and slightly puffed.
- Place the fritters on a paper towel to absorb any excess oil.
- While still hot, sprinkle grated Parmigiano cheese on top.
- Serve hot!
