Italian
Rufini Fritters
by Marco Rufini · 181K subscribers on YouTube
Light, golden and super crispy! A special batter enriched with sun-dried tomatoes gives an amazing flavour boost to classic zucchini flowers. Perfect for a summer aperitif or snack.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
7 items- 200 gFlour
- Acqua Freddissima220–250 ml, adjust to consistency
- 1 tspDry Brewer's Yeastabout 4–5 g; if using fresh yeast, use half the amount
- Fine Salta pinch, to taste
- Dried Tomatoes in Oil6–7 filets, drained and dried
- Zucchini Flowersas needed; the recipe uses zucchini flowers in season
- Sunflower Oilfor shallow frying
Method
- In a bowl, mix the flour, very cold water, and yeast until smooth.
- Add a pinch of salt and mix again.
- Drain and pat dry the sun-dried tomatoes, then cut them lengthwise into strips.
- Add the sun-dried tomatoes to the batter and stir well.
- Cover the bowl with plastic wrap and let the batter rise for about 2 hours, until elastic.
- After rising, dip each zucchini flower into the batter, coating it well and picking up some tomato pieces.
- Heat sunflower oil in a pan over moderate heat (shallow fry). Test the oil temperature with a drop of batter.
- Place the battered flowers in the oil and cook for about 4–5 minutes per side, until golden and crispy.
- Remove from the oil and drain on paper towels.
- Sprinkle with a pinch of salt and serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
