This recipe is a fun favorite that is right out of a (Northern) Italian restaurant.
We had thrown a bunch of squash plants in the lower garden & they went crazy, producing tons of these lovely (edible) yellow flowers before fruiting.
This recipe is based on having about 20 of these flowers. They have a lovely delicate flavor and when stuffed & fried are absolutely delicious.
Ingredients:
*20 medium- large zucchini flowers
*1/2 cup flour in a shallow bowl or large plate for breading + salt & pepper to taste
*chunks of fresh mozzarella (1/2 lb)
*capers (2-4 per flower)
*2 eggs, beaten, for breading
Wash the flowers very well! We had bees literally crawling out of them as we washed them!
Set up your breading & frying stations.
Eggs in a bowl, flour on large plate and then get some olive oil sizzling over med-high heat in a non-stick pan.
Stuff the flowers with mozz & capers. You can drizzle olive oil inside too.
Roll each flower in egg mixture & then coat with flower & fry in batches until golden brown.
Serve hot & enjoy one of my favorite subtle delicacies of summer!
I made these with my cousin Lucy & we had such a blast-from garden to finished product. My favorite part of summer is eating right out of the garden. If you make these, tag me @maddypidel.
Bon Appetit!