To say that I love cooking with zucchini flowers is probably a little bit of an understatement. It wasn’t too long ago that I shared another zucchini flower recipe with you, where the flowers are stuffed with cheese, wrapped in prosciutto and baked.
With winter basically upon us these fritters are the perfect vegetable accompaniment to a baked dinner. The main ingredient is sweet potato, which does make these a nice alternative to plain old baked sweet potato. By sautéing your onions first and caramelizing them, it adds a lovely depth of flavour and richness to the fritters.
This is a perfect recipe to get the kids involved with or let them take ownership of. Cook the onion and sweet potato in advance, leave them to cool. Prep all the other ingredients that require a knife (if they are old enough to wield a knife let them go for it) and hand over the ingredients to your young one. Let them mix all the ingredients up and make the fritters. It is quite suited to small fingers, as you are folding the flower around a nice big blog of sweet potato mixture, really simple to assemble. I think the less perfect and more rustic these fritters look the better.
Zucchini Flower Fritters
- 16 zucchini flowers (female with baby zucchini attached)
- 1 onion medium diced, sautéed until tender and caramelized
- 350 g sweet potato cooked and mashed
- 1 cup grated cheddar cheese
- ¼ cup pine nuts toasted
- 1 tablespoon rosemary leaves finely chopped
- salt & pepper
Preheat oven at 180 deg C (360 deg F).
Separate flowers from the baby zucchinis. Finely chop the zucchinis and place in a medium bowl.
To the bowl add sautéed onion, mashed sweet potato, grated cheese, toasted pine nuts and rosemary. Season with salt and pepper to taste.
Open up the zucchini flowers, this will require tearing down the sides of the flower. You want a flat open flower.
Place a decent tablespoon, or two, of sweet potato mixture in the centre of the flattened zucchini flower. The amount of mixture you use for each flower depends on how big your flowers are. Fold the petals up and around the mixture to form your fritter. The flower isn’t meant to encase the mixture completely, you should still see mixture between the petals. Repeat with the remaining flowers.
Place fritters in a baking dish which has been lined with baking paper. Drizzle fritters with olive oil and sprinkle with a little extra salt. Bake in the oven at 180 deg C (360 deg F) for 30 minutes and fritters are golden.
Perfect as an accompaniment to a baked dinner.
What is your favourite way to use zucchini flowers?