12 zucchini blossoms, (trim stem to 2" approx.)
1/2 cup flour, salt and pepper to taste
1 egg
1 egg
1/3 cup water
2 TBSPs 'pure' olive oil
1/3 cup Parmigiano-Reggiano, grated
From garden, harvest zucchini blossoms early in the morning. Wash very gently being sure to clear away any insects. Dry on paper towels, patting lightly. (Blossoms will keep several days refrigerated, loosely packed in a covered container.)
Prepare coating by combining flour, salt and pepper in one bowl, and egg wash by combining egg and water, gently mixed, in another bowl. On medium heat, add oil to a saute pan large enough to accommodate 12 flowers. Coat each blossom in egg wash, then dip in flour mixture, shaking off excess. Increase heat to medium high and drop in blossoms. Saute 3-4 minutes each side, (should be light golden color). Set aside on paper towels to drain. Serve on platter with salt and pepper and grated <I>Parmigiano-Reggiano</I>.
Prepare coating by combining flour, salt and pepper in one bowl, and egg wash by combining egg and water, gently mixed, in another bowl. On medium heat, add oil to a saute pan large enough to accommodate 12 flowers. Coat each blossom in egg wash, then dip in flour mixture, shaking off excess. Increase heat to medium high and drop in blossoms. Saute 3-4 minutes each side, (should be light golden color). Set aside on paper towels to drain. Serve on platter with salt and pepper and grated <I>Parmigiano-Reggiano</I>.
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