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Regarding Zucchini blossoms

Regarding Zucchini blossoms

My father, who was born in Italy and left it at the age of 5, never shook off the nation's famous minimalism in the kitchen. When I was growing up, he cooked zucchini blossoms for me by doing very little to them: He lightly dipped them in beaten egg and Parmesan and then shallow-fried them in olive oil. That's it.

This restraint is a beautiful thing. It creates a rich golden-yellow when flower meets yolk and makes tender petals crisp up to the most satisfying crunch.

As reported on the NEW YORK TIMES with recipes - EAT MORE

Last modified onMonday, 16 July 2018 02:07
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