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: 

1. Grate the zucchinis, carrots, and sweet peppers into strips.
2. Chop the parsley and basil.
3. Dice the onion into small cubes.
4. In a large bowl, mix all the vegetables together.
5. Add the Parmigiano cheese, salt, pepper, and herbs. Mix well.
6. Add the eggs and mix everything together until the mixture is well combined.
7. Gradually add the flour, mixing until the consistency is sticky.
8. Let the mixture cool. Once cooled, it's ready for frying.
9. In a large pan, pour about 50 ml of frying oil and heat it. Test with a teaspoon of batter to check the temperature.
10. Wet your hands with oil to prevent sticking, then roll the batter into small balls and flatten them with your fingers.
11. Drop the batter into the hot oil. Cook until the fritters are golden brown on each side, about 4 minutes.
12. Flip the fritters once browned and slightly puffed.
13. Place the fritters on a paper towel to absorb any excess oil.
14. While still hot, sprinkle grated Parmigiano cheese on top.
15. Serve hot!