Courgette Flower Fritters (Frittelle di ciurilli)

Frittelle di sciurilli are a delicious, irresistible starter made from courgette (zucchini) flowers dipped in batter and fried. A great classic of Neapolitan tradition.

Ingredients
TYPE 0 FLOUR 300 g
WATER 240 ml
FRESH COURGETTE FLOWERS 100 g
FRESH BREWER'S YEAST 5 g
GRATED PARMESAN 2 tablespoons
EGG 1
SALT 1 pinch
PEANUT OIL as needed

Fried courgette flower fritters, known as "zeppoline di zucca", make for a delicious and irresistible starter, prepared using courgette flowers dipped in batter and then fried. This delicacy is a culinary icon of Neapolitan tradition, often made in the little fry shops (friggitorie) that look out onto the narrow lanes of the historic centre, and enjoyed inside the famous "cuoppo" (a paper cone of mixed fried treats) alongside other delicious nibbles such as crocchè (potato croquettes), rice balls and fried pizzelle. Also known as "pizzelle di zucca", these fritters are a variation on zeppoline made with leavened batter — savoury little fritters that can be made plain or enriched with the addition of seaweed.

Courgette flowers, known in Neapolitan dialect as "sciurilli", are dipped into a leavened batter and then plunged into hot oil, giving rise to soft, irresistible little mouthfuls that everyone loves. Whether fried or oven-baked, courgette flowers prove extremely versatile in the kitchen and are hugely popular with both adults and children. Thanks to their colourful, striking appearance, these vegetables, typically associated with spring, are only available for a short period, so it's well worth making the most of their season while it lasts.

The batter for the fritters is made from eggs, flour, water, cheese and brewer's yeast, ensuring a wonderfully soft and light result. For this reason, preparing courgette flower fritters requires a resting time of around two hours, needed to allow the batter to rise, before it is spooned out and plunged into hot oil. Unlike traditional fritters, in this particular recipe the flowers are not dipped whole into the batter, but are finely chopped before being fried.

Discover the details of this recipe by carefully following the steps and tips provided. If you enjoyed this culinary suggestion, don't miss the chance to try frittatine di pasta, a famous street food hugely popular in Campanian cuisine, as well as the courgette flowers themselves in batter.