About this recipe: Courgette and pumpkin flowers are true gifts from the garden. My Italian grandmother makes these every year when the courgette in her garden start to blossom. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I have been eating Pumpkins Blossoms since I was a kids some 40 years ago. I am not from Italy and have no idea where this originated. I use flour and cornmeal (2 to 1) and season it with garlic, red pepper, salt dip them in egg and mile first and fry them in Butter flavored crisco. i general pick blossoms every morning, rinse and store on a plate with a paper towel in layers in the frigerator for a few days till i get enough for a mess. Also, cook only half done and put them in the freezer, then in the winter you can put them in the oven till crisp and you can enjoy them all season. - 11 Jul 2006 (Review from Allrecipes US | Canada)
This was absolutely delicious! Great simple flavor, a great starter. (I needed to adjust the recipe since I only had 8 blossoms and I found that I needed to add 2 teaspoons of water to the automatically converted amount to make the batter the right consistency.) This would be a good fritter dough if it's not blossom season. This is a great way to use up all the male blossoms on your zucchini plant. YUM! (Both female and male blossoms grow on a zucchini plant. The fruit grows from the female blossom and the male is fruitless, which makes it ideal for cooking with.) - 03 Aug 2003 (Review from Allrecipes US | Canada)
I'm also from an italian family and grew up with this great recipe. Also told not to use the males. They're the ones with the zucchini growing from them. The female flowers will only have a stem. Good recipe. - 11 Aug 2005 (Review from Allrecipes US | Canada)