recipe comes from Chef Jonathan Arthur of Italy
with Relish (Italian cooking holidays)
have always seemed to find myself by accident or design,
in a kitchen. As the youngest child of a farming family
in Cornwall I was always the one helping my mother make
butter, bread and of course pasties. As a teenager in
school we were allowed to chose between metalwork or
domestic science, as the former was taught by a notorious
sadist and the latter was full of girls and I was the
only boy in the cooking class" - Italy
with Relish web site
1/2 lt milk
the flour and eggs into the milk to form a batter,
allow to rest for at least half an hour in the fridge.
the flowers and pick out the stamen trying not to
break the flower. If you do not have quite enough
flowers you can always thinly slice the zucchini with
a potato peeler and fry these.
flowers can be stuffed with anchovies, mozzarella
or anything else you can think of.
the flowers though the batter, allow any excess to
drip off then fry swiftly in the oil.
should be almost at it's smoke point. Do not try to
put too many in the pan at once.
afterwards on kitchen roll. They should be eaten when