#Liguria # Recipe
Preparation: 20 Minutes
Cooking: 10 Minutes
Portion : 40 pieces
Zucchini flowers to clean 270 g
00 flour 500 g
Water 400 g
Fresh brewer's yeast 10 g
Parmesan Cheese 20 g
Salt up to 15 g
Peanut oil 1 Liter
Start by cleaning the flowers. Remove the bud from the stem by opening the petals and detaching them from the corolla; try to keep them intact. Keep aside and prepare the batter. In a carafe with water pour the brewer's yeast, and dissolve it with the help of a teaspoon. Then pour the flour, Parmesan and egg into a bowl.
Start kneading with your hands while also pouring the water. As soon as the dough has taken consistency, add the salt and only the cleaned flowers.
Cover the bowl with plastic wrap and let it rise for at least 2 hours or at least until the batter has doubled. After the time, bring the oil to 170 ° then pour 4-5 spoonfuls of dough into the boiling oil and let it brown.
It will take about 2 minutes for them to cook evenly, turn them often to brown them evenly and then drain them on paper towels and continue cooking all the others: you should get about 40 of them, serve them hot!
It is recommended to consume immediately once ready.
If you want you can prepare the batter a little in advance: reduce the yeast to 5 grams and prepare the dough. Let it mature for half an hour before putting it in the refrigerator and leave it overnight in the refrigerator.
The next day, keep it out for about ten minutes before going on to cooking.
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