If you want to cut down on your zucchini crop try eating the blossoms. M-m-m. Pick large blossoms in the morning while open. Pinch off bottom of blossom and pull out the stamen and pistil. (All that is left is the petal) Wash and place on plate. Cover with paper towel and store in fridge until ready to cook up.
Place 1/4 - 1/2 cup of milk in shallow bowl, in another shallow bowl or plate mix (these measurements are general for those cooks who need a real recipe. I usually do a spoonful of this and a pinch of that) 1/2 cup of flour, 1/2 tsp salt, 1/2 tsp chicken boullioun granules, 1/4 tsp parsley, garlic and onion powder, maybe some seasoning salt and pepper to taste. Last time I added about 1/4 c of instant potato flakes to this mixture. Heat oil in skillet to cover about 1/2" deep. Dip blossoms in milk, then in flour mixture, fry till golden brown and slightly crispy. Good luck getting these to the table. In our house, my husband and the boys for some reason happen to be standing right there when I take them out of the pan. And of course they have to try one or two...to make sure they turned out right.
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