Sunday, June 20, 2010
In Season: Zucchini Blossoms
I scored some gorgeous zucchini blossoms after volunteering for a CUESA event today (CUESA runs the SF Ferry Building farmers market). Since these subtly fragrant flowers don't have a long shelf life, I decided to whip up a simple beer batter (beer + flour whisked together), dip the 15 or so blossoms in, and then fry them up in hot canola oil. Out they came onto a paper towel. I sprinkled 'em with a little parmesan and salt, and they were ready to go.
The blossoms were gone in 60 seconds ... OK, slight exaggeration, but it didn't take long for me to polish 'em off—they were so good.