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.