Crispy Zucchini or Pumpkin Blossoms
My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.