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Italian Family Dining by Edward & Eugenia Giobbi

We love the delicate taste of zucchini flowers, and find subtle tastes like potato make excellent stuffing. Ton can flavor the potato any way you like. We like parsley and cheese, but other herbs would work just as well.
Serves 4


• 16 large zucchini flowers
• 1 1/2 cups all-purpose flour
• 2 cups dry white wine
• 2 teaspoons baking powder
• Salt
• 1 medium potato (we prefer Yukon Gold)
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon finely chopped flatleaf parsley
• Freshly ground black pepper
• Vegetable oil for frying
• 1 teaspoon rosemary leaves

Check the insides of the zucchini flowers for insects and shake them out. Brush any dirt off the flowers, but do not wash them or your flowers won't be crisp when you fry them.

In a bowl, combine the flour, wine, baking powder, and a pinch of salt and refrigerate for i hour (a little more or less is okay).

Place the potato in a medium pot and cover with water. Boil the potato until it is fork-tender, about 20 minutes. Then drain, peel the potato, and mash with a fork—do  not blend in a food processor or blender. Add the cheese, parsley, and salt and pepper to taste.

Either use a soft plastic pastry bag or make one by rolling two layers of wax paper into a cone. Cut a small hole in the tip. Spoon a couple of tablespoons of the potato mixture into the wide end of the cone and press the mixture down toward the tip by twisting the top. With one hand, gently
open the petals of a zucchini flower. With the other hand, pipe the potato in. You will need about i tablespoon of the mixture per flower. Repeat this process with the remaining flowers.

Place 3/4 inch of vegetable oil in a large nonstick skillet with the rosemary. Heat the oil over high heat. The oil must be very hot. You can test it by throwing a dash of flour into the oil. If the flour pops, the oil is ready for frying. Dunk the flowers in the batter and place them gently in the hot oil. Don't put too many flowers in at once or it will bring down the temperature of the oil, and they mustn't touch sides or they will stick together. Do not flip the flowers over until you can see that the lower edges have turned golden brown, about 2 minutes. If you are using an iron skillet and the flowers stick, let them cook 30 seconds more. Turn the flowers over with tongs and fry for an additional minute, then remove them and drain them on paper towels. Do not add more battered flowers until you are sure the oil has come up in temperature again. Season with salt to taste.


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