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Pumpkin flower pancakes: simply delicious!

Irresistible pumpkin flower pancakes, perfect for aperitifs and dinners in spring and autumn. Crispy and mouthwatering, with a soft heart.

Pumpkin flower pancakes make a great dish. The more you eat, the more you want some more! Try it, and see.

Originally this pancake-type foodstuff was a typical dish associated with Calabria and Campania… two regions of southern Italy where
they are still known today by their names in local dialect: ciurilli or sciurilli.
Wonderful as an aperitif or for convivial summer suppers… and children just love them.
They can be made with pumpkin or zucchini flowers. Ideally, these pancakes should be made during the fresh flower seasons, i.e. in
spring or autumn. It’s really easy to make and serve these crunchy and highly flavored pancakes.

The recipe is quick and simple.

 

Recipe for pumpkin flower pancakes

Ingredients:

  • 30 zucchini flowers
  • 150 gr flour
  • 1 yeast cube
  • Salt
  • 1 glass of beer or water
  • Frying Oil as needed

Preparation:

Start by cleaning the zucchini or pumpkin flowers. Prepare a dough with the flour, the yeast, a pinch of salt and, if you wish, you can use beer instead of water. Wash the flowers and add them to the mixture.  Let the mixture sit for about ten minutes.

Heat the frying oil in a large frying pan, then place spoonfuls of the mixture, leaving several centimeters between them. Remove them once they have become golden and crunchy.

Dry them on a kitchen roll of absorbent paper and then serve hot.

And enjoy it!

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