Last night I packed up in the early am headed back to Philadelphia. I had an absolutely wonderful time in NY with the family, but in true Ashley form, I could not possibly go on vacation with a mild hiccup. I came down with a case of strep throat and am now resting at home. However, before my throat felt as if I was swallowing a combination of needles and hellfire, I had the opportunity to watch my grandmother in action in the kitchen. My grandfather has had a massive garden for as long as I can remember with goodies like green beens, beets, broccoli, and zucchini. In the morning he picked several zucchini flowers for my grandmother to prepare with dinner. Later, I asked why they needed to be picked in the morning and my grandmother told me that it will avoid a nasty conflict with bees! Here is the delicious recipe for battered and fried zucchini flowers.
Rinse flowers in cold water thoroughly and then place on paper towel to dry.
Batter ingredients:
1 cup of rice flour
pinch of salt, pepper, garlic powder, and dried parsley
Can of ginger ale (add a little at a time to batter mixture- you want the same consistency as pancake batter)
Canola or vegetable oil
Heat the oil in a deep pan on the stove. Once the oil is hot enough (you can test by adding a small amount of batter to the oil. It should sizzle).
Coat the flowers with batter and delicately add to the oil with a pair of cooking tongs to avoid burn.
Once the flowers are golden brown- remove from the oil and place of a dish lined with paper towels to drain excess oil.
