Every year I plant zucchini seeds and get a fantastic harvest.
The kitchen garden’s best friend must be the zucchini. Simply because it delivers incredible quantities. First, I usually plant 2-3 seeds and let them grow up 10-15 cm. The trick, then, is to keep only the most powerful of them. I usually have 6-8 plants, and that’s perfectly enough. Almost a bit too much as we get more zucchini than we eat. But that’s no problem, we donate to our nearby restaurant.
Why I like zucchini so much !?
Well, simply because it is so easy to grow and fantastic to cook with. Both cold and hot dishes. Here you can watch how I cook a dish in just five minutes with a zucchini (zucchini with tomato sauce, feta cheese and calamata olives. Then it is actually healthy it contains potassium, which is good for keeping blood pressure down, as well as both C- and vitamin.
Have a look how I cook!
In just 5 minutes, I cook this zucchini with tomato sauce, feta cheese and black olives – Yum yum!
Best of all, you can eat the flowers too!
Fiori di zucca fritti - Deep-fried zucchini blossoms
Crunchy, salty, and utterly addictive, fried zucchini blossoms make for a delicious starter.
RECIPE PREPARATION
In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
INGREDIENTS
- Vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 12 ounces chilled Pilsner, lager-style beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
