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|
|Date:||Jul 1, 2007|
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