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Zucchini blossoms.

With their lovely, delicate flavor and gorgeous orange-yellow hue, zucchini blossoms are an evocative summer treat available at many farmers' markets. Choose specimens that look plump and fresh, and use them as soon as possible. Here are a few ways to serve them.


BATTERED Dip 10 to 12 blossoms in a mixture of 2/3 cup flour, 1 cup club soda, 1 beaten egg, and 1/4 tsp. salt. Fry in small batches in 375[degrees] vegetable oil (1 to 2 in. deep) until golden. Drain on a cooling rack set over paper towels, sprinkle with coarse salt, and serve immediately.

STUFFED Fill each blossom with a bit of chevre (goat cheese), ricotta, or other soft cheese. Twist ends closed; following above recipe, dip in batter and fry. (Careful: The cheesy interior can be very hot.)

IN AN OMELET Chop up blossoms, cook in a bit of butter, then add with your favorite cheese to fill an omelet.

STIR-FRIED Add blossoms to a wok full of summer vegetables.
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Title Annotation:IN SEASON
Article Type:Brief article
Geographic Code:1USA
Date:Jul 1, 2007
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