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At this time of year, you can get zucchini blossoms from farmers' markets, specialty grocery stores or friends' gardens.

Servings: 12 fried blossoms


Vegetable oil, for frying

1 cup all-purpose flour

1/4 cup grated high-quality Parmesan cheese

1/2 tsp salt

1 cup club soda or mineral water

12 large zucchini flowers

Coarse sea salt, to taste


Heat approximately 2 inches of vegetable oil in a medium saucepan over medium heat until temperature comes up to 350 F. Meanwhile, combine flour, cheese and salt in a mixing bowl, and add bubbly water in a steady stream, whisking or beating with a fork to get rid of lumps. Batter should be the consistency of thick cream.

Dredge blossoms in batter, allowed excess to drip off, and fry, a few at a time, in hot oil, turning once to lightly brown both sides. Remove with a slotted spoon and drain on a paper towel-lined plate.

Repeat until all blossoms are fried, sprinkle with coarse sea salt and enjoy.

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