My little rooftop garden is doing splendidly, and I've been enjoying zucchini flowers. They have a beautiful, subtle flavor. This time, I stuffed each flower with a basil leaf before battering and frying it--the basil is the perfect complement to these flowers.
As many zucchini flowers as you can get your hand on.
As many basil leaves as you have zucchini flowers.
Equal parts water and chickpea flour.
olive oil for frying
salt and pepper to taste
Mix the water and chickpea flower into a paste. It should be a little, but not too, runny. Gently stuff each flower with a basil leaf. Heat a skillet on med-high, with some olive oil in the pan. Completely cover each flower with the chickpea batter. Make sure you get all the little nooks and crannies.
Fry on each side until golden brown. Remove and place on a cloth or paper towel. Gently pat to remove excess oil. Place on a serving plate. Sprinkle with salt and pepper.
(You can make a little pancake with the extra chickpea flour. That's yummy too!).
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