It’s still January and I’m still in southern California. Sure, it’s rainy today and a bit cooler, but….I can hardly believe it’s winter. I’ll be finding out soon enough when I return to the deep freeze of the Midwest. So, going to a farmers’ market ….an open air market…is pure bliss for me. And guess what I found.  At the Anaheim market there was a farmer selling baby vegetables. They have  the “cute factor” we are looking for. One of my favorites, that I could not pass up,were baby zucchini with the flowers attached. They are hard enough to find in July, outside of my own garden, but now, in January? Italians love to use them, stuffed and fried. They make a great appetizer or a garnish for a tomato salad. With just a few ingredients you can make up a batch to serve hot out of the pan. Crunchy and creamy at the same time. The biggest problem is finding them. They are very perishable, showing their age in only a day. So if they show up at a market near you…stop the presses and change the dinner plans….it’s Fried Zucchini tonight!

Zucchini Babies

Serves 4
Prep time: 30 minutes

12 tiny zucchini with flowers attached

Stuffing

1/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup finely chopped cooked spinach
1/2 teaspoon Italian seasoning
1 clove garlic, peeled and minced
Salt and Pepper to taste

Breading and Frying

1 egg, beaten
1/3 cup whole wheat flour
2 tablespoons butter
2 tablespoons olive oil

Rinse 12 tiny zucchini right before starting to prepare them for frying. Gently open the flowers and check for bugs…let them crawl out. Pinch out the stamin with your fingernails, or a small knife. Set aside.

In a small bowl combine 1/4 cup ricotta cheese, 1/4 cup finely grated Parmesan cheese, 1/4 cup finely chopped spinach, 1/2 teaspoon Italian seasoning, 1 clove minced garlic,  salt and pepper to taste. Stuff each blossom with a spoonful of filling and gentle wrap the flower petals around the filling.

Beat an egg in a small bowl and place 1/3 cup whole wheat flour on a plate. Melt the butter in a small skillet with the oil. Dip each zucchini in the egg and then the flour to coat. When the butter is sizzling add a few zucchini. Fry until golden brown on one side, flip and brown the other side. Do not crowd the pan. Repeat with the rest of the zucchini. Serve piping hot and crispy.

Serves 4