I always find lots of inspiration at our local organic market that is held the first and third Saturdays of the month in Santa Cruz. This morning I got some beautiful and fresh zucchini blossoms with the stems intact. I have done several recipes before for stuffed blossoms but have found stuffing them to overshadow their delicate flavor. I decided to batter and fry the blossoms while serving the stuffing on the side. Wow! Not only were the blossoms much lighter but they kept their natural shape. I used a simple flour batter with a teaspoon of yeast, salt, Italian seasoning, a splash of olive oil and enough water to make a paste-like consistency. I served them with some fresh ricotta and spicy salsa and a glass of Pinot Grigio for a perfect summer evening meal. Enjoy!
Jane Bauer 