Thursday, June 25, 2015

Zucchini Flower Recipe

A twist on my Noni'e recipe

Easy delicious flavors that remind me of Grandma.
I grow zucchini. It is the easiest vegetable for my climate zone.
In late summer the green goblins take over my garden.
I was longing to make these so bought the flowers at the
farmer's market on Sunday

3 eggs (toss 2 yolks)
1/2 cup skim milk
1/2 cup flour (use gluten free if you like)
1/2 cup panko flakes
about 1 cup of cheap olive oil (not EVOO)
teaspoon of salt
1/2 teaspoon tumeric
1/2 teaspoon pepper
1 teaspoon garlic powder
about 24 flowers
couple paper towels

Mix 3 egg whites and one yolk with milk in a wide bowl.
Wisk for 20 seconds with a fork

on a plate spread the panko and flour and stir together

mix salt pepper turmeric and garlic powder in a tiny bowl
put 1/4 in the liquid and 3/4 of the spice into the dry

Heat a heavy pan on the stove add 1/8 cup oil to pan
allow to get hot 1 minute

after you rinse and air dry the flowers
dip each one into milk then roll in dry mixture
Your hands get gooey, dry them off.
Wet first dry second-
the yellow flowers will look flaky not "caky."

Drop the flowers into the pan and allow to lightly saute for
less than a minute each side. Keep face back it can spit.
The flowers should have space around them as they cook.
Put cooked flowers on top of a plate with
a paper towel to drain any excess oil.
If the oil turns brown, dump, wipe the frying pan dry
 and add a new 1/8 cup- olive oil, enough
to line the bottom. You don't want bits of burned panko
in the oil.
Continue cooking each batch

Total time about 12 minutes from preparation to done

You might sprinkle with sea salt when done
Serve right away.

My children like lemon juice lightly drizzled I gobble mine
before dinner.

my kitchen window

Fruit salad, olives, artichokes and sorry they ate all the flowers before dinner

My Noni lived to 89 years old.

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