Henny Penny Farmette

The recent rain has brought out more blooms on the zucchini plants just when I thought the plant had finished producing. The beautiful yellow blossoms can be easily turned into a tasty treat when deep fried in hot oil and sprinkled with salt and your favorite dried herbs from the garden.

For optimal results, pick the large blossoms in the early morning after they have opened. You’ll need to remove the stalks and rinse the flowers, taking care not to damage them. Then let them drain while you prepare the crepe-like batter.

Ingredients:
24 zucchini blooms
1 c. all-purpose flour
pinch of salt
1 T. olive oil
1 egg (separate the yolk from the white)
approximately 2/3 cup of water
seasoning–salt and your favorite dried herbs
mild tasting oil such as canola for deep frying

Directions:
In a wok or heavy frying pan, heat the oil until hot but not smoking. Mix the ingredients to make the batter which should be pourable. Beat the egg white until stiff and fold it into the batter. Dip each flower to coat with batter and fry in the hot oil until golden.  Sprinkle with herbs and salt and drain on paper towels.