Fresh from my parents' garden: zucchini blossoms!

Oh man, zucchini blossoms!

So freaking good and tasty!

Without a recipe and armed with only some memories of the few times I've enjoyed this delicacy, I hit the kitchen:

Battered & Fried Zucchini Blossoms Stuffed with Parmesan and Basil

Make a quick, no fuss batter in a small bowl using:

flour 

warm water

a pinch of salt. 

It should be nice and thick. 

Then you'll need:

2 male zucchini blossoms, gently wiped clean with a wet towel. 

1 egg, beaten lightly

chunks of parmiggiano reggiano

basil

pinch salt

a good grind of freshly ground black pepper

butter

tasty green olive oil

Mix the ripped up basil leaves with the egg, salt and pepper. 

Heat up a cast iron skillet til nice and hot (Consult April if you are clueless with a cast iron skillet as she is my new guru).

Add a few glugs of good olive oil and then throw in a tab of butter. If the butter sizzles away, the oil is at the right temp for the magic that ensues:

Hold a flower in your non-dominant hand, stem side down. Spoon the egg mixture into the flowers, then twist the petals with your dominant hand, and quickly dunk the whole thing into the batter. Immediately drop into the skillet. Do the same with the other flower. Cook until golden on both sides, remove to a paper towel to drain and immediately sprinkle with some salt. 

INSANELY DELICIOUS!