- 6 new courgettes with flowers - Fresh small shrimps, 100 g - Fresh parsley, a handful - Eggs, 2 - Flour, also gluten-free mixes, 3/4 spoons - Baking powder, 1 tsp - salt and pepper - Seed frying oil - lemon with edible peel
The gluttony of fried food reaches our brain through the taste buds but starts first, even before, through the ears: the sound of sizzling oil, at the right temperature, is a promise. The batter mixed with care to avoid lumps produces a liquid sound, the grater with large holes to reduce the zucchini to a pulp is a white noise, the absorbent paper ready on a plate to welcome the fried food still a little dripping with oil is an evocative image.
When it comes to courgettes, as soon as they are in season, I always cook the pancakes and you can find the recipe on the blog for a while: over time in my family's cooking repertoire these pancakes have sometimes changed shape and complementary ingredients, but in essence they have remained that greedy vintage food that is good for the soul. These are the plus version: they also have shrimp inside. I saw a similar version from @ilcucchiaiosaporito and I made it a bit mine. Thanks for the idea Emanuela!
Here is the recipe:
Clean and grate the courgettes and collect them in a bowl. Clean the flowers, break them into small pieces, add them to the courgettes. Chop shrimp and parsley very finely and add them too Now add the eggs, flour, baking powder, salt and pepper and mix. Adjust with flour if necessary, to obtain a soft but not liquid batter.
Heat the oil in a high-sided pan and cook by spoonfuls. Drain on absorbent paper and serve warm, grating lemon peel on top as desired.
