Drain on a paper towel after frying.
I hope you find the wait has been worth it. For several months I abandoned this column. But now I return with one of my favorite dishes: stuffed zucchini flowers.
My mother used to make these maybe once a year, or once every two years. They are a true delicacy. It requires that you get up early in the morning and pick the flowers from your zucchini plants while they’re open. If you don’t grow zucchini, you can usually find them at farmers markets. Avoid italian specialty shops as they’ll charge you a king’s ransom for them.
What you do is pick the flowers, early in the morning, and stuff them right away. If you have to wait to stuff them, place them face down between two paper towels. This will prevent the flowers from closing. Then follow these instructions:
Make a stuffing following the directions for my mother’s stuffed peppers, here.
Then, using a demitasse spoon carefully stuff each flower. Be very careful as the petals tear easily.
Dip the flowers in a beaten egg wash and then in bread crumbs.
Fry in a little olive oil until brown on both sides. Then let the oil drain off them on a paper towel.