Zucchini blossoms are one of my favorite sights in the garden. Mouth-watering memories of the amazing zucchini flower fritters at Betty's restaurant on Lesbos (see my
Greece retroblog post) got me wanting to fry some up for dinner.
It's really easy—wash the blossoms and cut out the pistils; whisk an egg and add milk and flour to make a batter (pancake batter consistency, I'd say); add salt, pepper, and a little something extra (I used cumin); fill the skillet with olive oil and fry 'em up. They have a lovely subtle-sweet flavor, and taste great dipped in tomato sauce.
1 comment:
So this is different than when we made them with the actual zucchini correct? (Please excuse my agricultural ignorance)
P.S. I just finished Petty Magic today, and I was in tears at the end.
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