Fritelle di Zucchini
Fritelle are bite-size puffs made with basil, squash flowers or sage leaves that are flash-fried and dusted with sea salt. The anonymous fourteenth century Venetian cookery book Libro per cuoco has an important-sounding recipe called fritelle da imperadore magnifici, the magnificent emperor's fritters, that are similar to today's recipes. In the fourteenth century, these little beauties, were stuffed with fresh cheese. Fritelle continued to be made always during the summer months served with cold white wine.
In a medium-size bowl, mix all the ingredients. Cover with plastic wrap and leave to rest for 30 minutes in the refrigerator.Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F. Deep-fry several soup spoonfuls of the dough at a time without crowding the fryer until golden, turning if necessary. Let drain on paper towels. Serve hot immediately.