Fried Zucchini Flowers

Aaaaaa, late summer…..this is the time of year I eagerly await each year (archives) . Why? Because that’s when zucchini flowers are in season here!!! Yippee!! We made our first bunch of the season over the weekend using the flowers straight from our garden. If you have never had this culinary pleasure, you are certainly missing out on something special. My first time eating these divine fried flowers was in Rome a few years ago… with Chris….prior to kids ….. I admit that the fact that I ate this dish in Rome may add to MY special feelings towards them but I promise you I could have eaten them anywhere USA and would have equally fallen in love. This is what culinary dreams are made of! Simple and fantastic! Go to your local farmers’ market (or plant some in your garden for next year—but watch out because zucchini plants are vines…they get really big and require lots of room to do what vines do). Buy these lovely flowers. And, give them a try. You will not be disappointed. Buon Appetito!!

FRIED ZUCCHINI FLOWERS

by Chris

Serves 4 as an appetizer

Oil for frying, enough to cover the blossoms in the pot/pan you use (I use 3/4 canola, 1/4 olive oil12

For the Flowers:

Zucchini Flowers (male or female...female are attached to the zucchini, male to a stem)

Prosciutto, cut into 1" thin strips

Mozzarella (Penny’s edit: fresh is best- blot a little of the water off; also if you have Buffalo mozzarella available, give that a try!), cut into 1/2" cubes

For the Batter:

All purpose flourBeer (I use a Kolsch style beer (such as Goose Island Summertime, or other summer beers, but any beer, wine, soda water works)

SaltPepper

Heat oil to frying temperature (I have no idea what that temperature is, but hot enough to fry something and not burn it.)

Prepare the batter by mixing flour and beer to the consistency of very heavy cream. Season with salt and pepper.

As the batter rests, prepare the zucchini flowers by carefully rinsing them upside down. If using female blossoms, cut off the flower with a 1/4" of zucchini attached. If using males, leave an inch or so of stem. Carefully pick out the stamen or pistil inside the flower.Wrap a piece of mozzarella with the strip of prosciutto, and stuff it inside the flower. Coat the stuffed zucchini with batter. Add 3-4 zucchini to the oil, all to fry to light golden color. Some like it crispy, some like it soft. Repeat with 2-3 more batches. Drain on paper towels. Sprinkle with a little more salt and pepper. Cool for 2-3 minutes, as the oil inside is piping hot, then eat immediately.