Zucchini Flower Recipe

A recipe straight from my garden
Thyme, rosemary, garlic and zucchini flowers
Need: 10 flowers, sea salt, 1/2 cup whole wheat flower, plain olive oil, spices as you like,  3 eggs, 1/2 cup non fat milk
It is finally August and my zucchini plants aren't as happy as last year (we have had fog most every morning and zucchini prefers full sun). However, I finally have enough flowers to spare for this old fashioned recipe. 10 Flowers Prepare one bowl with three egg whites and one yolk,  half cup skim milk, two whole garlic cloves finely smashed, thyme pulled off the stems, finely chopped rosemary and salt and pepper. Prepare second plate with half cup whole wheat flour, coarse sea salt, pepper, thyme and the chopped rosemary. Rinse flowers, pat dry, dunk  in egg mixture, then roll in flour. In high edge sauté pan heat on high  1/2 cup olive oil (don't need to waste on virgin oil). 
When you drop a tiny bit of water and it spits, gently place 5 of the flowers in the oil. Cook each side until golden brown- watch and flip. Remove and cool on a paper towel. Sprinkle with sea salt right away. Cook the other half of the flowers (you may need to add a little more oil) so they  aren't touching. 

Here are my flowers shyly closing- you can see the zucchini squash forming.
Sauces for dipping:
1. your favorite mayonnaise plus a sprinkle of curry
2. squeeze 1 whole lemon, tablespoon cider vinegar, tablespoon best virgin olive oil, chopped tablespoon of parsley and chopped tablespoon of basil plus just a little splash of hot sauce of your choice
Zucchini flowers are an Italian tradition and I credit my Noni. Ready in 5 minutes, pretty to serve as an exotic side dish, my children fight over them.
A little summer fun from Orange County

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