ZUCCHINI BLOSSOM FRITTERS
Zucchini blossoms often pop up in Italian recipe books and trays of the bright golden flowers are a regular site in markets and stores in Italy, but over here growing your own is about the only way to get your hands on these delicate delights.
I opted for a simple cooking approach. I made a batter from ¾ cup of flour and a cup of cold water, simply mixed together until smooth and then added a little fresh chopped oregano. I washed and dried the zucchini blossoms, dipped them in the batter and then fried until crisp and golden in olive oil. Drained on a paper towel and then seasoned with salt and pepper they made an elegant appetizer.
