I have been loving my time with the Altgeld Sawyer Corner Farm. Jason took some great photos on July 3rd and July 10th. The farm is going crazy right now. We had a brief but harsh storm Monday morning and that afternoon I joined a couple of other members to stake up some of the tomato, pepper and corn plants that had gotten knocked around. Several zucchini blossoms had been knocked off the plant and I decided to bring them home and fry them up. I opted for a flour and water batter instead of flour and egg to keep them a little lighter. The blossoms fried up beautifully, I only wish I had grabbed a few more!
The Italians only use the male blossoms, identifiable by their single pistil (which you can remove before cooking). The female blossoms will be attached to the zucchini. I fell in love with this delicacy in Italy before our wedding at Dal Lino Ristorante in Florence. We had them served during the cocktail hour of our reception and I daresay those were one of the greatest bites of food I have ever eaten. Fried zucchini blossoms and sauteed beets greens with dinner last night were such a treat and the best way to kick off the official start of my summer vacation.
FRIED ZUCCHINI BLOSSOMS
zucchini blossoms
flour
water or soda water
salt
pepper
mozzarella (or whatever cheese you like)
oil
-In a small bowl mix the flour with enough water so it is the consistency of cream. Add some salt and pepper.
-Stuff the blossoms with a small piece of mozzarella (which I had handy) or any other cheese and even a little salami if you like.
-Heat the oil in a pan, dredge the blossoms in the flour and water mixture, and fry on both sides until golden brown.
-Drain on paper towels and enjoy!
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