The variety of veggies grown by the local farmers continues to amuse me. I couldn’t resist picking up a couple of these tennis-ball-sized zucchini at the market the other day.

Their breadth makes me think they would be excellent sliced up and stacked moussaka-style with other veggies (or grilled and used to top a veggie burger). They can also be hollowed out and stuffed. I just pan-fried the sliced-up balls in olive oil and served them with some homemade tomato sauce. They were juicy and delicious.

Post from: Blisstree

Zucchini balls!

I mentioned zucchini flowers last week, but for got to take a picture of them then, which gave me a perfect excuse to go back this week and buy some more. Of course if you are lucky enough to grow your own zucchini (or courgettes, for the British folks out there), you have a free source of these delicacies right in your own back yard.

There is little on this earth that tastes better than a pan-fried zucchini flower, at least in my experience. Luckily they are easy to make (finding the flowers is usually the hard part for me).

First, carefully wash the flowers inside and out. On a plate, prepare a mixture of flour with a little salt and pepper (a pinch of sugar is optional, and adds an interesting flavor). In a shallow bowl, place either a lightly scrambled raw egg or some soy milk. The egg is the traditional ingredient here, but I’ve found that replacing it with soy milk makes for a great dish, too, allowing the flavor of the flowers to shine through more.

Wet each flower in the egg or soy milk and then lightly coat with the flour mixture. Pan fry the flowers in olive oil over medium-high heat, allowing them to lightly brown on each side. Remove the flowers from the pan and drain them briefly on paper towels before serving hot (that is, immediately). Yum yum yum yum yum.

Post from: Blisstree

Pan-fried zucchini flowers