Courgette Flower (Fior di Zucca)

My mother in law has a magnificent backyard. She has a lot of aged trees and beautiful flowers, and some grows naturally and they are beautiful.

After lunch we decide to take a walk and chatting. When I was observe the trees, she tell stories about them (some family memories as the

Big White Fir (Abies concolor). That was planted when my husband bon.)

After a while I saw a plant, and ask for her: “Is courgette, don’t it?”

_”Yes, dear” she ask

- Let me show you something - and gently, she opened space truth the leafs and said;

- See, there some fruits almost ripen, and look this beautiful flowers

I bent down, and see the fruits growing down the flowers. She looks at me and said

_You know, are edibles

Yes I know, but I never tasted before, and told to her

She cuts a few, gave to me and said

_ I usually made fried like appetizer, but if you want you can made stuffed too

How these days I had no time to cook complicated dishes, because I started to remodel my kitchen, you know, comparing prices and all these stuffs that I need to do Then, I prefer made simply fried. And I tell you something….is delicious

Wash the courgette flowers carefully, as they are rather fragile. About 10

For the batter

100g self – raising flour or plane.
Pinch of salt
200ml. cold soda water
1 large egg, beaten (organic if possible)
One or two tablespoon olive oil

Mix together the flour, beaten eggs and olive oil, add the water gradually until the desired consistency is obtained.
Coat the flowers in this batter, and fry them gently in olive oil for a few minutes until they are golden. Drain them on kitchen paper.