Fried Stuffed Zucchini Flowers
Wednesday, July 08, 2015
The last time I made these was in Italy, frying them in tiny single batches in a tin cup we found in the rental villa. The flowers were for sale in the local co-op, the olive oil from the farm we were staying on. I had no thermometer, and no recipe, and I still suspect the first few came out way too greasy, but they were gone as quickly as I could make them. This time was much easier, with both a candy thermometer set at a perfect 350 degrees and this very simple recipe from Tyler Florence to which we only added a small cube of mozzarella in each flower. We used flowers from Queens Farm and Hillacres Pride mozzarella. They disappeared as quickly as last time, though I managed a picture.