Zucchini flowers in August?! A little shocking honestly. I always think of zucchini flowers as an early summer treat, just before the height of summer squash season. However, while wandering through a local farmers' market, I found these little guys! A little different from what I'm used to: female flowers instead of male, with the baby zucchini attached. Along with some great big yellow tomatoes, and a bag full of other veggies, my original plan for fried garbanzo beans and cauliflower had morphed into a last-chance summer recipe for fried garbanzo beans, cheese stuffed zucchini flowers, and a spicy yellow tomato sauce. Hey, when inspiration strikes, you better act on it. Zucchini flower season is almost over, so I thought I'd make Zucchini Flower + Garbanzo Bean Fritto Misto.

Once I cut the baby zucchini off, I couldn't help but see these flowers as little fairy houses, or even the whimsical blossoms from Thumbelina! I guess I'd never noticed the resemblance because of the stems that come with the male flowers. Once I did though, I had to take a few close ups of these guys in all their fairy house glory. They're just so beautiful I couldn't help myself!

If you're looking to make fried zucchini flowers, I would recommend checking out your local farmers' market. I would usually go for the male flowers (without the baby zucchini), but either one works! You could even use the baby zucchini in a soup or side, like my Summer Vegetable Soup. If they're out of season, a few other fritto misto favorites of mine are cauliflower, eggplant, and artichoke hearts. As for garbanzo beans, they've been a long time favorite of mine. Super crunchy on the outside, soft on the inside, and usually in little clusters!

A Few Tips for Frying:

Not too hot (not too cold): The oil should reach around 350 ℉. You can use a thermometer, or just eyeball it. You can test the temperature by submerging part of a flower or garbanzo bean into the oil, looking for a small bubbles forming all around.
Use extra precaution with moisture: When frying anything with a high water content or filling, such as zucchini flowers and garbanzo beans, be careful of oil splattering or popping. Some of the filling may leak out during the frying process, but it happens! Just be careful of your oil going a little wild. You can even use a splatter screen for extra protection for pesky oil splatters!
Work in small batches: Adding too much at one time can make the oil's temperature drop, which causes the veggies to soak up too much oil and not come out as crispy and light.
Keep your oil clean: Make sure to remove any loose bits of fried batter that may be lingering in between batches. (By the third batch they might be burnt, so keep that oil clean!!)
Paper towels and salt: Two things you should have ready to go as soon as the fritto misto comes out of the oil. Transfer directly to a plate lined with paper towels to soak up extra oil, and sprinkle with salt.

zucchini flower + garbanzo bean fritto misto

yield: 4 servings | time: 35 minutes

ingredients

8 oz garbanzo beans
8 zucchini flowers, (baby zucchini removed if using female flowers)
olive oil or vegetable oil (for frying)
For the Filling
4 oz goat cheese
2 tablespoons milk
4 sprigs of oregano, finely chopped
salt and pepper, to taste
For the Batter
1 ¼ cups water
1 cup all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
For the Spicy Yellow Tomato Sauce
2 large yellow tomatoes, peeled and coarsely chopped
1 pinch crushed chili flakes, finely chopped
salt and pepper to taste

method

Bring the tomatoes to a simmer, allowing them to soften. Add the chili flakes, salt, and pepper. Simmer for 10-15 minutes until it starts to form a chunky tomato sauce, and remove from heat. In a food processor or blender, blend until thick and smooth. Return to heat for another 5 minutes to reduce the sauce.
Serve with Fritto Misto
Whisk together the goat cheese, milk, oregano, salt, and pepper until smooth.
Gently open the flowers, and prepare each by stuffing with about a teaspoon of the herbed goat cheese filling, and gently press the petals back together to reseal.
Drain the garbanzo beans and pat dry, removing most of the moisture.
Optional: You may remove the pistils/ stamens from the zucchini flowers (the yellow parts inside of the flower), but some choose to leave them in.
In a large bowl, combine the flour, salt, and pepper. While whisking, slowly add the water, smoothing out any lumps. The batter should resemble a thin pancake batter.
In a deep pan over medium heat, bring at least 3 inches of oil to 350℉. (You can check with a thermometer or by dipping one battered garbanzo bean into the oil, watching for many small bubbles forming around it)
Working in small batches, batter the zucchini flowers and garbanzo beans, shaking off any excess. I would recommend starting with zucchini flowers, frying for 3-5 minutes and turning halfway through. The garbanzo beans are much quicker and take only a couple minutes.
Transfer to a paper towel-lined plate and season with salt.
Note: The garbanzo beans tend to clump together if you drop many of them in the oil at the same time, which is okay but may take longer to fry.