Fried zucchini... Flowers, that is...

Unless a zucchini forms at the base of a flower, the flower will fall off the stem and be wasted. If a zucchini is to form it is easily spotted by a thicker stem and the start of the vegetable will be quite noticeable. I don't like waste and I remember a little recipe that my father showed me many years ago.

There are different ways to do this, but I will take you through the easiest. If you feel adventurous, make some seasoned ricotta stuffing (like for stuffed shells) and fill the flowers... otherwise...

Get yourself some zucchini flowers from your garden. Rinse under water and remove any dirt or bugs.


If adventurous, you can open the flowers and stuff them before this next step. These were not stuffed. Dip the flower in scrambled egg and coat the outside of the flower.


Then roll the flower in... um... flour. Coat the entire flower... uh... in flour, and then...


Drop those bad boys in hot vegetable oil. Turn over once or twice until thoroughly fried.


Place on a few sheets of paper towels to get any excess oil off and then sprinkle with powdered sugar or fruit preserves... or both!
I used raspberry!


If stuffed with seasoned ricotta, you can cover with some tomato sauce and grated parmesan or pecorino romano! Enjoy your summer snack. And remember to share ;)