Aren't they just beautiful. I don't know why they have failed to fruit in the past but this variety in particular is doing very well this year. The eggplants inspired me to make a sort of tasting plate for our dinner fresh from the garden. The beans have come good again so there were: beans with olive oil, garlic and preserved lemons, Toasted sourdough with tomatoes and basil, A thick tzatziki dip, chargrilled slices of eggplant and Fried Zucchini flowers. The Rond de nice Zucchinis have lasted well and are not as mildewed as the Black beauties.
This is my favourite way of doing Fried Zucchini flowers. The recipe is adapted from Marlena de Blasi's recipe. One of my favourite books is her story of falling in love and cooking in Venice. A Thousand Days in Venice. Books about food and love are my favourite things to read. I find I have no tolerance for violence and grim reality these days.
Anyway the Recipe goes like this.
1 1/2 cups of plain flour
2 cups of beer (i used Peter's home brew)
1/2 cup cold water
2 tsp salt
Beat together with a fork until smooth and then cover and let it sit for an hour or so
Add three ice cubes, stir again and leave sit for another half hour
In the meantime prepare your flowers, I also use this for herbs such as sage
Heat oil in a pan
Dip flowers in batter, fry in the pan until crisp and then drain on absorbent paper.
Serve immediately with a nice lemony aioli or mayonnaise.
There you go. yummy dinner, cheered me up no end and got me out in the garden on Sunday with renewed energy.