FRIED ZUCCHINI BLOSSOMS
Celebrate: Italian Style by Jacqueline Miconi
These "Frittas" are what I wait for all year long. I will raid neighbors yards (with permission of course) and beg and plead family members and friends for them...anything to enjoy them all through the summer months
Ingredients
• 30 squash/zucchini flowers*
• 1 egg
• 1 cup flour
• 3/4 cup heavy cream
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon baking soda
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup olive oil
• Salt to taste
Directions
Rinse flowers well and pat dry. In a medium mixing bowl, add egg, cream, Parmesan cheese, baking soda and seasonings and mix well. You will then add flour gradually, stirring continuously to avoid clumping.
In a large skillet, heat olive oil on medium/high heat. Take flowers one at a time and dunk into the batter. Next, place into hot oil. The flowers shouid immediately start sizzling. Fry on each side, about 2 minutes or until golden brown. Serve hot.
*Not many stores sell these, so this dish may be for those who are growing squash or zucchini in their own garden and wonder what they can do with those wonderful yellow flowers that appear on their plants.
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