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The perfect batter for crunchy pumpkin flowers: our recipes! – Italian Cuisine

Although they lend themselves very well to numerous recipes, it is without a shadow of a doubt in crunchy batter that the courgette flowers give the greatest satisfaction. Here then three different ways to obtain an excellent batter for crunchy and tasty pumpkin flowers.

Read also

Fried pumpkin flowers: ideas for batter and filling

Pumpkin flower batter: the traditional method

To prepare the batter, they exist different proceedings. The traditional one requires only one egg, one liter of water and 100 grams of flour. Sift the latter into a bowl, add the beaten egg and pour in some milk. Stir constantly until the flour is completely diluted. When the batter for pumpkin flowers will be smooth, soft and without lumps, you can use it with the desired recipe. Then gently clean 200 grams of pumpkin flowers, leaving the stem intact. Then engrave the flowers vertically, carefully removing the pistil. They are washed in cold water, drained and then dipped in a pan with abundant oil and batter, taking care to turn them often. When they are well browned, the only thing left to do is drain them and place them on absorbent paper to let the oil drip before serving.

Batter and beer

Another way to prepare the pumpkin flower batter is to variant of beer: in this way a slightly more swollen mixture is obtained. Always serve 100 grams of flour and 200 ml of fresh lager. We need to sift the flour and add all the other ingredients, mixing well to obtain a smooth mixture. Resting for about half an hour is essential, before using it for frying.

Japanese Tempura

Finally, an alternative coming from the Rising Sun is the Japanese batter, better known as Tempura. It's great for the fish fry, but it is also very good for pumpkin flowers. To prepare it, 200 ml of carbonated cold water, 100 grams of flour and an egg are required. Beat the egg yolk in a bowl and then add water and flour. It is stirred by removing only the largest lumps and left in the refrigerator for at least an hour. Still cold, it is used with the chosen ingredients, knowing that thanks to its temperature this batter will allow the fry to be even more crispy and little oily. The merit is of the thermal shock on contact with hot oil.


Golden pumpkin flowers


Fried and fried pumpkin flowers


Pumpkin stuffed flowers

Recipe Zucchini and egg in crunchy shells – Italian Cuisine

  • 800 g trumpet zucchini
  • 500 g flour plus a little
  • 250 g butter plus a little
  • 16 quail eggs
  • 6 pumpkin flowers
  • Sesame seeds
  • basil
  • extra virgin olive oil
  • sparkling water
  • vinegar
  • salt

For the recipe of zucchini and egg in crunchy shells, dissolve 15 g of salt in 100 g of water. Blend the flour and butter, then add the water with the salt and continue to blend until you get a homogeneous mixture. Wrap it in a film
and let it rest in the refrigerator for 20 minutes.
Flour the work surface and roll out the dough with a rolling pin, obtaining a sheet 4 mm thick. Cut out 8 discs of dough (ø 12-13 cm). Grease 8 molds (ø 10 cm), cover them with baking paper and butter the baking paper too, then sprinkle with sesame seeds. Place the pasta disks in the molds, making them adhere well, trim the excess dough, prick the bottom with a fork, place a weight on it and bake at 160 ° C for 30 minutes.
Clean the courgettes, cut them into thin strips, oil them with 2 tablespoons of oil, cook them in a pan for 2 minutes on a high flame, then add a couple of basil leaves, the chopped zucchini flowers and mix everything. Firm the quail eggs, cooking them for 1 minute from the boil, then cool them in carbonated water and vinegar (in this way it is easier to shell them). Shell the eggs and cut them in half. Fill the tartlets with a couple of tablespoons of zucchini and half an egg, garnish with basil leaves, season with a little oil and serve.

the crunchy recipe and the soft recipe – Italian Cuisine

It is a dessert that is easy to make and always pleasant. You can make it soft, like a paradise cake, or crunchy, like a tart

There lemon cake It is a sweet and fragrant dessert, excellent as a snack or for children's snack at midday. You can prepare in many ways, there are many recipes, soft or more "crisp", whose common denominator is the cream, with an intense lemon flavor. Of this dessert there is also a famous version overseas, the lemon pie, a kind of cheesecake covered with meringue. For you we have selected two recipes, one fluffy like a paradise cake, and the other instead fragrant as one pie. Both desserts are filled with a delicate cream with an unmistakable lemon flavor. To you the choice!

Pie the lemon

Soft Cake With Lemon


200 g flour 00, 50 g potato starch, 150 g butter, 150 g sugar, 3 eggs, 2 tablespoons of lemon juice, the zest of 2 lemons, 1 sachet of baking powder. For the cream: 250 ml milk, 3 egg yolks, 35 g flour, the peel of 2 lemons, sugar that covers the egg yolks.


In a large bowl beat the eggs with the sugaruntil the mixture is swollen and foamy. Add the sifted flour with the starch and the yeast and keep stirring. Unite at this point lemon juice, zest and melted butter and mix the ingredients well. Grease a cake tin, flour it and then pour the dough. Bake at 180 degrees for 45 minutes and, to check the cooking, do the toothpick test: if it comes out dry, it means that the cake is ready. At this point let it cool before turning it out cut it in half to stuff it with the cream.

Procedure for the cream

In a bowl, mix with a whisk egg yolks and sugar. Once the mixture is well swollen, add the flour and keep stirring to prevent lumps from forming. In a saucepan, meanwhile, heat up milk with lemon peel. Just before boiling, turn off and add the milk (without the peel) to the sugar. Stir with a whisk and return the mixture to the saucepan and let it cook, stirring constantly, until the cream will not thicken. At this point turn off and let it cool before filling the cake.

Lemon tart


300 g flour 00, 150 g butter, 120 g sugar, the zest of a lemon, 1 egg + 1 egg yolk, 1 pinch of salt.


Make a fountain with flour, add sugar and softened butter at room temperature and start kneading. Then add the salt, the grated lemon peel, the egg and the yolk and continue to knead using only the fingertips. Form a ball, wrap it with some film and leave it rest the dough in the fridge for half an hour. After this time, roll out the dough with a rolling pin, place it in a buttered pan from diameter of 24 cm is puncture the bottom of the cake with the prongs of a fork. Stuff the cake with lemon cream, bake at 180 degrees for 30 minutes and once ready, let it cool before cutting it.