Zucchini Flowers Recipe
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Ingredients: |
Ingredients: 12-14 blossoms or as many as you wish
2 eggs
⅓ cup flour
pinch of salt
¼ cup milk, more to reach consistency
1 small clove garlic, chopped
1 tbsp. fresh parsley, chopped
¼ cup Pecorino Romano cheese, grated
- more if prefer
oil for skillet
small piece of mozzarella for each flower, optional
- follow step 4*
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Directions: |
Directions: 1. Cut stem off of blossom. Gently open blossom to check for soil or insects.
2. Remove the pistil and stem of the flower, then rinse gently.
3. Place blossoms carefully on paper towel to dry.
4. *Place a piece of mozzarella in each flower, keeping the flower whole.
5. In a medium bowl mix next 7 ingredients and whisk into a batter, similar to a
pancake batter. Keep adding milk to get right consistency.
6. Place oil in skillet and preheat.
7. Dip flowers into batter and coat well. *If adding mozzarella, hold the blossom
by the petal ends to keep the batter from going into interior of blossom.
8. Carefully add flowers, a few at a time, to hot oil.
9. Fry until cooked on one side. Turn and continue to cook until light golden.
10.Remove and place on paper towel. Best when eaten warm. Enjoy! |
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Zucchini Marinated |
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Ingredients: |
Ingredients: 8-10 small zucchini
garlic, chopped
flat leaf parsley, chopped
white vinegar
olive oil
salt
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Directions: |
Directions:1. Wash, dry, cut off ends of zucchini.
2. Cut into rounds about ⅛ inch thick.
3. Place rounds in heated oil and fry until golden on both sides.
4. Place on a plate lined with paper towel to drain.
5. Continue until all rounds are fried.
6. In a container layer the zucchini. On each layer sprinkle:
- garlic
- parsley
- dash of salt
- white vinegar
- olive oil drizzled
7. Continue to layer zucchini rounds sprinkling each layer as above.
8. Cover and keep refrigerated. Serve at room temperature as a side dish. |
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Personal
Notes: |
Personal
Notes: Grandpa uses his sister Libby's recipe for the Zucchini Flowers. When zucchini are abundant in the summer, local farms sell the flowers. Years ago they were sold by the pound for $1. Now they are sold by the dozen for $9. The Marinated Zucchini recipe is another recipe from cousin Ann Marie. When she visited us in 1984, she taught us this recipe. Grandpa still makes it even though it is quite time consuming. It is a delicious side dish and well worth the effort.
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