Fried Zucchini Blossoms

Delicious and easy but attention to detail is key.

Use the "female" blossoms if you have a choice rather than the ones attached to the zucchini.

Does this matter? Yep.

Ingredient

zucchini blossoms
mozzarella (grated coarsely)
parmigiano-reggiano (grated coarsely)

2 eggs
sea-salt
black pepper

breadcrumbs

Recipe

Wash the zucchini blossoms, and dry. They will contain insects who love the blossoms as much as you do so deal. Remove the stamen without damaging the delicate flowers. This is way harder than you think it is.

Stuff each flower with the mozarella-parm mixture, and twist the top to seal.

You can either deep fry this, or shallow fry this with at least 1/2" of oil.

Whip the eggs with the salt and pepper in one bowl. Put the breadcrumbs in the other bowl.

Dip each blossom in the egg mixture followed by rolling them with the breadcrumbs, and fry them. Drain on paper towels.

Like all fried stuff, this has a shelf life of minutes. So gobble, gobble.

Farmers' Market Lunch

Inspired by the farmers' market, and a bit carried away while reading Julia Child's memoirs, the CC made probably the largest lunch he's had in a decade.

Fried zucchini blossoms
Panzanella
Linguini with sage butter