I picked up some beautiful zucchini flowers at the farmer’s market near my apartment this past weekend. You probably have them growing in your yard like crazy if you have a zucchini patch. So I cooked up this new recipe:
- I stuck a cube of sheep’s milk mozzarella inside each flower(this was a treat I also found at the market-regular mozz will work too)
- Then I dredged each flower in white flour,
- then in a bowl of beaten egg and a splash of water
- then in a cornmeal/breadcrumb mixture to which I added lemon zest and poppy seeds
I fried them in grapeseed oil (or use any good vegetable oil) over medium heat and when they browned, I put them on a plate with paper towel so they could drain for a few seconds. I sprinkled fennel salt and pepper on the flowers and squirted lemon juice. We ate them hot and in seconds flat-they are so delicious, easy, fast and they don’t taste anything like zucchini!
I can’t believe I didn’t take a picture! Next time.