So the garden is looking great, luckily the storm didn’t reek too much havoc. The plants are bearing fruit; tomatoes, peppers, zucchini and after a fight with a tiny bug the eggplant are on the rebound with new growth as well as flowers. Flowers, ahhhh those delectable zucchini flowers; freshly picked, gently washed, lightly cleaned ready for frying. No fancy batter, my mother-in-law taught me well, just flour seasoned with salt and pepper along with an egg beaten with a dash of water. Using my cast iron pan I heat it to medium high with about a 1/4 cup light olive oil. Then the magic begins; cover the zucchini flower lightly with the seasoned flour, dip in the egg, coating the entire flower and place in the hot oil. Repeat with additional flowers; don’t crowd the pan with too many. When a light golden brown flip the flowers over and fry the other side. When they are done remove from pan and place on a baking sheet covered with a layer of paper towels. While hot sprinkle salt lightly on each flower. Continue frying until all the flowers are cooked. Place the flowers on a pretty plate, pour yourself a beverage and savor this delicacy! Bet you can’t eat just one!
Blistered Shishito Peppers and Zucchini Flowers Barclay Farms, Cherry Hill, NJ