Zucchini Blossoms

I went to the East York Farmers Market yesterday. It's held every Tuesday from May to October I believe.

Produce is more expensive there than at the regular chain grocery stores, and I spent a hefty portion of my pay a the market. But I'm pretty sure it was well worth it. The money is going directly to the farmers and the sellers. I hope.

Zucchini Blossoms (raw)

I had always wanted to try making Fried Zucchini Blossoms but never knew where to get them from. And then I found them at the market! I'm curious to know if my old chinese lady neighbour has them, she has a great garden and is diligent with the maintenance. She also gives us some veg sometimes.

But here is the final product:

Cooked and delicious.

I asked the girl at the stand what to do with them, because they looked much tinier than I had seen on tv.
She recommended stuffing the flowers with ricotta, bacon, and garlic, or roasting them as is.

I didn't have any ricotta at home so I opted to use the lemon flavoured soft sheep's milk my sister had bought at the market the last time she went.

RECIPE:

Ricotta or some sort of soft cheese
Egg
Basil
Garlic
Bacon bits (ALWAYS REAL)
Salt-N-Pepa (As in Push it, push it real good.)

1) Mix and get a second pair of hands to hold open the delicate and wilty petals. They didn't hold very much, but still deece.

2) Spoon in a bit and shake the petals gently to get the good stuff to go further into the pocket.

3) Twist the tops and lay on cutting board.

4) I used a batter that we just have at the restaurant and thinned it out with some vinegar, water, and oil. But in a recipe in the interweb, it said flour & soda water, so I'm sure that's fine.

5) Gently roll the blossoms in the light batter and swish into the hot oil and let go.

6) Take out when golden brown and lay on paper towel to absorb excess oil, and sprinkle a bit of salt.

Serve with lemon, and some basil leaves.

DELICIOUS!!!