Here’s a treat, I found these at my organic farm this weekend. Zucchini blossoms are the flowers of female and male zucchini plants. However, you want to use the male flowers so the female’s can sprout the zucchini.

The flowers are usually open when picking them and you should plan on cooking them the same day they are picked. If not, just keep them in plastic in your vegetable drawer until ready to cook. Trim the stem down and gently wash under water and pat dry and let air dry on paper towels. Be sure to pull out the stamen inside the flower. These make a really nice appetizer and can be fried and stuffed with cheese. Enjoy!

Makes 1 Dz.
Walnut Oil or Grape seed Oil (For Frying)
¾ cups White Spelt Flour
½ tsp sea salt
½ bottle of beer or 1 cup seltzer
2 stiffly beaten egg whites
1 dz zucchini blossoms (stamens removed)

Preparation
In a large deep skillet or deep pot pour about 2 inches of oil and heat over medium heat until a deep fry thermometer reads 350 F.
Combine flour, salt in a medium bowl and then whisk in the beer until smooth (ok to have some bumps) and don’t over whisk or you will deflate your batter.
Fold the egg whites into the batter.
Then dredge the blossoms into the batter and shaking off the excess and gently lay them in the oil without crowding them.
Do a couple at a time, cook them until they are puffy and golden brown and drain on a paper towel. Sprinkle with sea salt.

You can also stuff these with with goat cheese and herbs.