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Crisp-Fried Zucchini Blossoms

Well, those were pretty good.

This was my first time frying zucchini blossoms, but not the first time indulging in them. My wife and I first had fried stuffed zucchini blossoms at a restaurant in St. Saturnin-les-Apt in the Luberon a few years ago and the entire evening remains a very pleasant memory.

While this recipe appears in March, I actually prepared it last summer when I could harvest the blossoms from my garden. Thanks to Marcella I knew which blossoms to select - the male blossoms with the stem (on the left on the pic below). The female blossoms (on the right) on the zucchini are inedible.


No problem getting a dozen blossoms from my few plants.


The zucchini blossoms ready to be dipped in pastella, a simple flower and water batter.


Frying in vegetable oil:


The final result with a sprinkling of butter. I can assure you they were delicious.


What I liked about this recipe:

Everything. It was quick and easy to prepare, the result was great and I was able to use produce from my garden. Plus, I learned more about how my garden grows.

What didn't I like about this recipe:

Everything OK with me - no problems.

Will I make it again?

Definitely. I can't wait to harvest this year's blossoms from my vegetable garden.

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This page contains a single entry from the blog posted on March 9, 2011 6:00 AM.

The previous post in this blog was Fried Zucchini in Vinegar and Garlic.

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