With considerable delay, I publish today one of the absolute delicacies: crispy stuffed zucchini flowers.
It is November, Christmas is coming, and I dream of the Summer and its delicacies!
The whole secret is to have the super freshest of zucchini, cut from the vegetable garden a split second ago!
Time is important, in case you have not noticed, not only in what we do, but also in how we prepare our food.
I stuff the flowers with a soft white cheese mix. I use myzithra from Crete, add salt and pepper and some chopped coriander and mint.
Fresh ricotta would also have been perfect for the dish.
After stuffing the flowers I dip them in water and dust them with flour before dipping into the batter mix.
The batter has to be full of bubbles! A bubbly batter does it! Stir vigorously until you have the bubbles that will give lightness to the batter.
Served and ready to be enjoyed!
I slice them in two halves with a knife, and subsequently eat them with my hands. Totally different sensation.
I do not know about you, but I am good for a little more!
