These are the flowers that grow off the zucchini. Ever since I can remember this was a favorite Summer dish growing up. I clearly remember going to the vegetable store and seeing all the flowers displayed in brown boxes or bags ready for the picking. If we weren’t going into town, my mother just as easily sent me over to my grandmother’s to pick them fresh from the farm.
Riding my bike back with a basket full of flowers and a heart full of pride, I knew my hard work would soon be paid off when I sank my teeth into a piping hot fried flower. Unlike other regions of Italy where these blossoms are often stuffed with a cheese or meat, in Tuscany we simply dipped them in batter, lightly fired them and dusted them with salt. Stuffed or unstuffed, these are a perfect for a light lunch or dinner appetizer and I can promise you won’t be able to eat just one.