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Zucchini flowers in a pan

Zucchini flowers in a pan

Pan-fried courgette flowers recipe of 04-07-2020

THE courgette flowers in a pan they are a quick to prepare and very tasty side dish. Usually the courgette flowers are used as an ingredient for pasta dishes or even to season pizza or at least in batter, but it is difficult to propose them as a side dish in itself. Well, in my opinion it's a bit of a waste and, if you are a lover of courgette flowers like me, you must try at least once to serve them in a more absolute way, because it's worth it! In this case I simply paired them with Tropea onion, then completing the dish with slices of almonds for a crunchy note, but I'm open to new suggestions, so leave them to me in the comments;)

Method

How to make courgette flowers in a pan

Clean the onion and slice it thinly, then also clean the courgette flowers (you can also use the courgette flowers) by removing the base and the pistil and washing them under running water.

Sauté the onion well with the oil in a non-stick pan, then add the flowers, add salt (and, if you want, pepper) and cook over high heat for a few minutes, stirring occasionally.

That's all: the courgette flowers in the pan are ready, add the sliced ​​almonds (if you want you can lightly toast them in a pan before adding them) and serve.


Fried courgette flowers

Fried courgette flowers: a tantalizing and perfect recipe for those who love finger food. In fact, these balls are small bites of pure pleasure, and are perfect as an aperitif or as a snack. Obviously they are not really light, but every now and then an exception to the rule can be done absolutely! Try this tasty recipe and you will see what a success on your table!


Pan-fried zucchini and courgette flowers, Recipe summer side dish

Pan-fried zucchini and courgette flowers are another great tasty and simple idea for cooking these delicious garden fruits. I use this recipe both as a side dish and as a condiment for a very tasty pasta salad (if you are curious to read how I prepare it, click here ) or even for delicious bruschetta!

Ingredients for 4 servings of zucchini and courgette flowers in a pan:

  • kg. 1 zucchini with flower (preferably small size)
  • onion
  • 1 clove of garlic
  • basil
  • extra virgin olive oil, salt

Wash the courgettes, cut them into thin slices and wrap them in a cloth for an hour. Thinly slice the onion and fry it in a non-stick pan with oil and a clove of garlic, add the courgettes, basil, salt and cook over high heat for about 20 minutes without covering them. 5 minutes from the end of cooking, add the courgette flowers, washed and deprived of the pistil. Let them dry for a few minutes by covering the pan and lowering the heat. Remove the garlic and serve your side dish of courgettes and courgette flowers in a pan both hot and at room temperature.

Suggestion: Leaving the courgettes wrapped in the cloth is essential to prevent them from mashing during cooking. In fact, cotton has the function of absorbing excess water from the fruit.


Pasta with courgette flowers and shrimps

Pasta with courgette flowers and shrimps is a tasty, fragrant and perfect first course to be enjoyed in spring, when pumpkins are still found but there are also courgettes with flowers.

To prepare the Pasta with courgette flowers and shrimps, start by washing the courgettes, then cut the flower by removing the pistil and reduce the outside into coarse pieces and the courgettes into slices.

Heat a drizzle of olive oil in a large pan over low heat and as soon as it is hot, brown 150 g of diced pumpkin and as soon as it has browned, add the courgettes into rounds then continue cooking for a few minute, then add the chopped flowers, a pinch of salt and 1 tablespoon of curry powder.

Mix everything well, add 200 g of cleaned and peeled shrimp and leave to flavor everything, then add 100 ml of vegetable broth and cook for another 8-10 minutes.

In the meantime, cook 400 g of caserecce in a pan filled with lightly boiling salted water for the time indicated on the package. As soon as they are cooked, drain and put them in the pan together with the sauce, allowing them to flavor for a few seconds.

To cook pasta I usually use this https://amzn.to/2GIeD4A that is a pasta cooker with a basket, which allows me to quickly drain the pasta by simply extracting it from the pot with the special strainer.

Once ready, serve your Pasta with courgette flowers and shrimps on the table and enjoy your meal!


Zucchini flowers in a pan

  • Ingrediants:
  • courgette flowers
  • 2 cloves of garlic
  • oregano to taste
  • Salt to taste.
  • fresh basil
  • extra virgin olive oil.

Method:

Clean the courgette flowers, remove the outer leaves, the pistil and the stem, wash well under running water.
Take a pan, insert the extra virgin olive oil with the peeled garlic cloves, place the courgette flowers, the oregano, the salt and the fresh basil leaves, to taste also the tender sliced ​​courgette, toss everything in a pan to a few minutes on high heat.


Add a little water, cover with the lid and let it cook slowly until the liquid shrinks a little. When they are cooked to the right point, serve the courgette flowers in a pan.

Read other zucchini flower recipes & # 8230 click here


Zucchini flowers in the diet

Hi guys, I would like a recipe for cooking courgette flowers, but it must be light, so no batters or fries, alas! Thanks.

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Flowers
I puisco them, removing the central pistil and cutting the stem. then I make them into fillets by cutting them with my hands and I put them in a pan with 1 clove of garlic and 1 or 2 teaspoons of oil. I cook slowly while the pasta cooks (the one that if it dries too much, add 1 tablespoon of pasta water. salt, pepper and season the pasta.
they are not bad. Certainly fried stuffed with mozzarella and anchovy would be better.
but you can.

Or:
http://dieta-e-ricette.noiblogger.com / stuffed-zucchini-flowers-with-ricotta /

Flowers
I puisco them, removing the central pistil and cutting the stem. then I make them into fillets by cutting them with my hands and I put them in a pan with 1 clove of garlic and 1 or 2 teaspoons of oil. I cook slowly while the pasta cooks (the one that if it dries too much, add 1 tablespoon of pasta water. salt, pepper and season the pasta.
they are not bad. Certainly fried stuffed with mozzarella and anchovy would be better.
but you can.

My recipe is similar to yours with a variation.
My recipe is similar to yours, the only difference is that instead of cooking the pasta, I cook the rice in this preparation of courgette flowers, and then sprinkle with a little grated Parmesan!
This way I eat courgette flowers, but I don't damage the diet!
Ciaoooooooooooo
Annagrazia

Mezze penne courgettes and courgette flowers
60 grams of half penne
1 courgette
4 courgette flowers
2 teaspoons of oil
onion
garlic (optional)
chili pepper
mint
salt
1 tsp grated cheese


Squash of courgette flowers in a pan

In Italy, as in no other part of the world, every country that counts even only a hundred souls has its own particular gastronomic traditions. Traditions made of ancient recipes, which have spanned the millennia passing from mouth to mouth to be today DOP products. Even the small village where I live, Civitella S.Paolo, has its pumpkin cacioni (these are Christmas biscuits) and its historic braid with extra virgin olive oil and then there is the pizza with flowers. Qhe many memories related to childhood evoke this dish, which is unique in its preparation and even if it is called Pizza it has nothing to do with a classic pizza. Now I don't want my fellow villagers, the traditional recipe calls for the pizza with flowers to be baked in the oven, but given the great heat these days, I decided to opt for a cooking in a pan that is faster and certainly less annoying, seen the scorching temperatures.

The result does not change and the flavor is identical, whether you cook this dish in the oven or in a pan. However, I wanted to give it a different name: squashed zucchini flowers in a pan, because it is right that the traditional recipes are not changed in their name and in their execution. So since this dish is partly different from the traditional one, it was right that its name was also different.

You can serve this squash of courgette flowers either as a main course of dinner or as a slightly rustic appetizer or aperitif, you will see you will make a great impression.

Come, try a slice of this squashed zucchini flowers in a pan, while I write you how to prepare it, so you can do it again too.

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  • DIFFICULTY: easy
  • COST: low
  • PREPARATION TIME: 30 & # 8242 approx
  • INGREDIANTS : 10 courgette flowers, 100 g of 00 flour, a teaspoon of yeast for salty dough, 140 ml of very cold sparkling water, 20 ml of white wine, extra virgin olive oil, a pinch of fine salt

First of all, let's take care of the cleaning of the flowers. with delicacy we will have to widen the calyx of the flower and detach the pistil inside it. Then we will detach the thorny growths on the calyx and finally we will cut the stem. Rinse the flowers under running water and let them dry on a cloth napkin.

We will now have to prepare a batter equal to the one used for frying. here it is below:

We grease a non-stick pan with a diameter of 26 cm. We dip one flower after the other in the freshly prepared batter and arrange them well aligned on the bottom of the pan. We finish with a pinch of salt and a round of extra virgin olive oil.

We leave the schiacciata to cook over medium heat for about 7-8 minutes. Lift a flap with a fork and check the cooking, as soon as you see it well colored and golden you can turn it on the other side. To do this, it will be sufficient to pierce it with two forks. Let it cook until it is golden on the other side as well.

Our squashed zucchini flowers in a pan is ready. Serve piping hot and & # 8230


Ingredients for 4 people

500 g of pumpkin
1 cloves of garlic
q.s. extra virgin olive oil
1 sprig of fresh rosemary
q.s. salt

Email the ingredients


First clean the courgette flowers by removing the stem, the central pistil and the outer leaves.

Immerse them in a small bowl with cold water, wash them and dry them.

In a non-stick pan pour a little extra virgin olive oil and a clove of garlic.

Brown the garlic keeping the heat low.

As soon as the clove of garlic is golden, and has therefore flavored the oil, add the courgette flowers.

Add the salt and mix everything together.

Cook the courgette flowers over low heat, preferably in a non-stick pan.

After a few minutes, add a little oil if necessary.

Continue cooking until the courgette flowers are cooked to the right point.


The perfect batter for crunchy courgette flowers: our recipes!

Although they lend themselves very well to numerous recipes, it is undoubtedly in crunchy batter that the courgette flowers give the greatest satisfaction. Here then three different ways to obtain an excellent batter for crispy and tasty courgette flowers.

Pumpkin flower batter: the traditional method

To prepare the batter, they exist different procedures. The traditional one requires only one egg, 100 grams of milk and 100 grams of flour. Sift the latter into a bowl, add the beaten egg and pour a little milk. Stir constantly until the flour is completely diluted. When the courgette flower batter is smooth, soft and without lumps, you can use it with the desired recipe. Then gently clean 200 grams of courgette flowers, leaving the stem intact. Then engrave the flowers vertically, carefully removing the pistil. They are washed in cold water, drained and then immersed in a pan with abundant oil and batter, taking care to turn them often. When they are golden brown, all that remains is to drain them and place them on absorbent paper to drain the oil before serving.

Batter and beer

Another way to make courgette flower batter is to use variant of beer: in this way a slightly more swollen mixture is obtained. 100 grams of flour and 200 ml of fresh lager beer are always needed. You have to sift the flour and add all the other ingredients, mixing well until the mixture is smooth. It is essential to let it rest for about half an hour before using it for frying.

Japanese tempura

Finally, an alternative from the Rising Sun is the Japanese batter, better known as Tempura. It's great for fish fry, but it is also very good for courgette flowers. To prepare it you need 200 ml of cold sparkling water, 100 grams of flour and an egg. Beat the egg yolk in a bowl and then add the water and flour. It is mixed by removing only the largest lumps and left in the refrigerator for at least an hour. Still cold, it is used with the chosen ingredients, knowing full well that thanks to its temperature this batter will allow the fried food to be even more crunchy and not very oily. The merit is of the thermal shock in contact with boiling oil.