It has come to my attention that some bloggers are listing me in the “Foodie Blog” section of their blogroll (thanks!) Well, if I am thought of as a foodie, I’m totally down with that–and I’d better look sharp to maintain my creds, don’t you think? So I couldn’t possibly pass this one up. I wouldn’t want anyone to think that I don’t measure up as a fresh-from-the-garden foodie.
Yeah. That’s what I’m talking about. Zucchini blossoms, right off of my zucchini hill. You’ll want to pick the male flowers, which grow on the end of stalks, rather than the female flowers which are on the ends of zucchini.
If you want to just bread them with beaten egg and flour and fry them, you should go ahead and do that–the Italians do. If, on the other hand, you feel like stuffing them with cheese and garlic and garden-fresh herbs, you should do that.
Wash the blossoms and open them up a little bit to check for bugs, pull out the stamens, and stuff them with whatever you’re going to stuff them with. “But Kat!” you say. “Where’s the fourth blossom?” It had a bee in it. ‘Nuff said.