September 3rd, 2010
Jen’s Stuffed Zucchini Flowers
Ingredients
10 zucchini blossoms
1 lb mozzarella cheese
basil
flour – you can use all purpose flour or rice flour for gluten intolerant
cold seltzer water
Instructions
cut mozzarella into sticks one inch long, 1/4 inch thick
chiffonade basil
mix basil into cheese
stuff blossoms with two pieces cheese and basil
create a batter of flour and selter– batter should be not as thick as pancake batter
dredge blossoms in batter
heat pan with plenty of olive oil
dredge blossoms in batter
heat pan with plenty of olive oil
fry blossoms in olive oil till golden brown on each side
Yum yum!
Prepared at St. Lydia’s on August 29, 2010
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