Zucchini plants were always plentiful in my grandparents’ garden. Anyone who grows zucchini successfully knows that, at some point, one can wish there weren’t so many! Here’s a great way to enjoy the zucchini plant and put a little production reduction into place.
The following is the primary ingredients in the breading. Amounts are completely fluid.
Zucchini flowers, rinsed. (use the male flowers…those without a fruit behind the blossom). Also, early in the day is the best time to harvest. The flowers close and wilt as the day progresses. Always beware of bees hiding in the flowers!
In one bowl, mix together egg and milk (start with one egg and enough milk to make the mixture thin)
In another bowl combine flower, garlic powder, salt pepper. Other optional ingredients are dried parsley, basil, and/or oregano.
Heat a small amount of oil in a fry or saute pan until the oil shimmers.
Dredge the zucchini flowers in first the egg/milk mix and then the flour mixture.
Place in the hot oil and cook just until the flower browns, flipping when the first side is finished. Place on paper towel to remove excess oil.
I like these best fresh out of the pan, but they work no matter what. Also, these can be a different, interesting pizza topping… Also, I’ve used flowers from other summer squash and smaller winter squash to good effect.
Photo credit: Allerina and Glen MacLarty