Zucchini flowers are only around for a short time so use them while you can.
Zucchini Flower Fritters With Arugula
1lb zucchini and zucchini flower
2 cups Parmigiano Reggiano
4 egg yolks
1 bunch arugula, washed & dried
2 cups mache washed & dried
1 cup green peas, blanched
1 pint cherry tomato, cut in half
8 slices crispy bacon
2 tbsp olive oil
1 tsp Dijon mustard
2 tsp lemon juice
1 tsp honey
Salt & pepper to taste
1) Wash and dry the zucchini; separate the flower & remove the pestles, and julienne finely. Then grate the zucchini and season with some salt. Then place in a strainer and allow draining for about ½hr.
2) Remove the zucchini from the strainer and squeeze well to remove excess water, place in a bowl and add the flowers to it. Mix well. Add the grated cheese and the egg yolks, season with some pepper. Mix and set aside, you now have a batter.
3) Preheat a non-stick skillet and grease the bottom with a drop of olive oil. Add the zucchini batter and press down gently to make a pancake. Cook at medium heat until golden and flip to the other side, repeat the same. Do the same three more times until all the batter is done.
4) Prepare the vinaigrette by mixing the olive oil, mustard, lemon juice and honey along with some salt and pepper to taste.
5) Toss the salads with the green peas, tomato and the bacon add the vinaigrette.
6) Place a pancake on a plate and top with a generous amount of salad and serve immediately.
Serves 4.
Courtesy Massimo Capra