Some recipes carry more than flavor — they carry memory.
In the small countryside town in Italy where my grandfather was born, I cook with my cousin Franca, no measurements, no rush, just hands that remember. Cooking with her reminds me what I come to Italy to find: connection, simplicity, and the real flavor of this country.
If you’ve ever dreamed of traveling back to your roots — or experiencing Italy beyond the tourist trail — this video is for you. Watch till the end for the recipe and a taste of life in my family’s town.
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PS: I help travelers design authentic Italy itineraries — from Naples to Cilento and beyond. Learn more → https://www.christinaminutillo.com/travel
Frittelle di Fiori di Zucca (Zucchini Flower Fritters)
Ingredients:
1 cup all-purpose flour
½ tsp salt
8g baking powder
1 ¼ cup tap water, room temperature
12 zucchini flowers, frozen or fresh
Frying oil
1.Sift the flour into a large mixing bowl.
2.Add the salt and baking powder and stir.
3.Slowly pour in the water while stirring to incorporate. Continue to stir until a smooth batter forms and there are very little bumps, about 5 minutes, the batter should be pancake batter like.
4.Clip the zucchini flowers into large pieces and drop into the batter. Stir to incorporate evenly into the batter.
5.Coat the bottom of a medium frying pan with ½ in of oil and heat on medium until it starts to form tiny bubbles.
6.Scoop the batter between 2 spoons and drop into the hot oil to cook on one side, until lightly browned. Flip to cook and lightly brown the other side.
7.Transfer to a paper towel lined plate to drain.
8.Serve. Makes about 2 dozen.
We’re making zucchini flowers. I’ve never made these. It’s okay that they’re frozen. So, you’re sifting the flour. Baking powder. Baking powder. See? Oh, some water. She’s stirring it while adding the water. And then make a vastella like pastella batter. I mix very well to give up. No loves want to do. See, you don’t stuff these, do you stuff them? No, they are going to be this fresh open. See? See? See? Okay. Justice. Okay. Oh, you’re Oh, you can’t do it whole because it’s frozen. No, no. I I used to do like this when I make this. Oh, okay. Like little fritters. Now we fly. Okay. So, you’re like dropping it in. Interesting. All fried and ready to eat. Look at those. They look so good. Trying one. Uh, see the pieces of zucchini flour in it?
Dining and Cooking