Sweet Fried Zucchini Flowers from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschi
This recipe comes from an anonymous cookery book written in 1891 called Il cuoco perfetto marchigiano—The Perfect Marchigiani Cook.
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Ingredients
- peel of ½ lemon
- 5 tablespoons flour
- ½ litre/¾ pt milk
- 8–12 (male) zucchini flowers, depending on size, but not too open (females have the beginnings of a zucchini, males have only a stem)
- rum
- light olive oil
- dry breadcrumbs
- 2 eggs, beaten
- 5 tablespoons sugar
- 5 egg yolks
- caster sugar
- Alchermes liqueur
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