Friday, August 29, 2008

Breaded Zucchini Blossoms Revisited

Our friend and guest Phoenix continues to share his wonderful cooking. These blossoms came from the Santa Monica Farmer's Market.

The blossoms were coated in egg and dredged in a 50/50 mix of hazelnut and rice flour, a dash of salt and cracked pepper. Then they were fried in a shallow bit of coconut oil.

Beautiful and unbelievable delicious.

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