I hate to waste anything from the garden and saw an opportunity to utilize both the veggie and the flower for a three sister's dish prepared for the Fourth of July. All things came from our backyard and it feels pretty awesome this time of year when we can "grocery shop" from our garden's.
Fried Zucchini Blossoms
2 egg yolks
1 cup gluten free flour or reg. all purpose
2/3 cup water or beer( depending on tastes and gluten sensitivity)
sea salt and pepper to taste
1 cup sunflower oil or more
Mix egg yolks, flour and water in a dish until consistency is equivalent to mud. Leaving stems on, dip blossoms in mix and fry on high heat in sunflower oil. Use enough oil to cover at least half of the blossom while it cooks. Once the edges brown flip to fry the other side until golden brown all around. Usually about two minutes a side. Serve and eat right away to avoid the blossom from getting soggy.