This will be the last month I do a recipe to help bring flowers into your life. I’ve always equated romance with flowers. Love of self, love for our parents, love for our “one,” and just joy really. I try to keep a bouquet in my house somewhere always. They just bring a smile to my face. And if you’ve read any of the about me posts I’ve done, you know I also try and buy a bunch when I travel to put into my hotel room. Again, it’s that jolt of happiness when my eyes hit those glorious colors and my nose smells those fabulous aromas. Flowers mean love.
I’m hoping to start a short serial. Yes, I know that many people don’t like installments. But you know what? I used to LOVE them when I was younger and weekly broadcasts were the thing.
But here’s the deal. I’m going through some stuff with my boob. And I’m not sure how regular I can be. So I ask for some patience, although some good old-fashioned sitting on the edge of your seat waiting with bated breathe for the next chapter/installment/episode will be allowed.
Now, it’s going to be a little erotic gothic-like horror. I’ve had a story running around my head for a while and you, dear reader, will be my guinea pig. However, some of the steamier portions won’t make it on this blog- we do strive to be all people friendly- and some portions might not mix with our youngest readers. I’m hoping that I can show the erotic portion without opening the door too wide and let the romance portion shine through. Along with some good spine tingling horror thrown in.
But until September arrives and I know just how much of my time will be spent with the boob doctors, here’s my last flower recipe.
STUFFED DEEP-FAT FRIED ZUCCHINI BLOSSOMS
2 dozens zucchini blossoms
salt and pepper
extra pecorino or parmesan
enough oil to cover 2″ of a large pot
Beer Batter Ingredients
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounces chilled Pilsner, lager-style beer, or club soda
1 cup ricotta cheese
1/3 cup grated pecorino romano cheese
2 teaspoons finely chopped fresh basil
1. In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Hold at this temperature by adjusting the heat.
2. In a small bowl mix stuffing ingredients together. Season with salt and pepper. Set aside.
3. Combine flour and salt in a medium bowl, then whisk in beer or other liquid until almost smooth (some small lumps are welcome; don’t over-whisk or you’ll deflate the batter).
4. Stuff the zucchini blossoms with the cheese mixture. Make sure to pinch and twist the flower closed so that the stuffing stays in and the batter coats the outside of the flower completely.
5. One by one, dredge the blossoms in batter, gently shaking off the excess; slowly lay them in the oil starting with the tips until the whole flower is in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, about 2-3 minutes total. Transfer to paper towels to drain.
6. Sprinkle with sea salt or parmesan or pecorino and devour while hot. If you were smart, you have some marinara in a bowl to dip as well.