are you ready for some mouth-watering pictures?
here we go!
i don’t even know what to say, except this is ONE SEXY MEAL. and i’m almost embarrassed to report that it was breakfast, too. fried food for breakfast? TERREEEEBEEELAY! (italian for terrible)
in this one, you can see the poached egg hiding under the mound of fried zucchini flowers…
and then, at the last minute ~ i added crispy prosciutto. what the WHAT?
i don’t know what came over me that day, but it was definitely before school and the performance season started, when times were easy and life was all about “dolce far niente” (italian for “the sweetness of doing nothing”).
your italian lesson for today.
so, there are several parts to this recipe ~ the poached egg, which i posted earlier, so if you need help with that, see this post…
there’s that crispy prosciutto ~ just crisp it up in a dry frying pan, just like you would bacon.
there’s that marinara sauce, which you could buy, but i’m telling you, this homemade marinara is divine, and i highly recommend you try it. you’ll find the recipe below.
and then, the piece de resistance! (wait, that’s french. oh, whatever) the fried zucchini flowers! or squash blossoms. are they still in season at the farmers market? i’m not sure. i really hope so, because it’s been a few weeks since i made this dish, and i’m totally craving more, more, more. you can stuff them with cheese, or just fry them unstuffed. they’re sensational. i don’t know why, but they are.
and i don’t even like to fry! i don’t know why i did it, but i’m SO GLAD i did!!!
here are the recipes you need. enjoy!
fried zucchini flowers
- zucchini flowers (or squash blossoms)
- g-free flour or almond flour
- 1-2 eggs
- salt and pepper
- g-free cornmeal
- fresh parmesan cheese
- coconut oil
- another frying oil of your choice, like smart balance
- and if you want to stuff these, ricotta cheese, garlic powder, and fresh basil.
- wash and thoroughly but gently pat dry the flowers. trim the stems and any ends of leaves that are too soggy.
- (if you decide to stuff your flowers, just fill with ricotta cheese that’s been seasoned with garlic powder, salt, pepper, fresh basil, and parm. close up the flower with the ends of the leaves. your frying oil will get messy, but the flowers will still ROCK.)
- toss flowers in gluten-free flour, or almond flour.
- coat flowers in egg that has been seasoned with salt and pepper.
- coat with gluten-free corn meal mixed with almond flour and fresh grated parmesan cheese, that has been seasoned with salt, pepper, and oregano.
- heat up a pan that has been filled 1/3 full with a mixture of coconut oil and another frying oil that you might like ~ I’m new at frying, so I just use smart balance, or safflower oil. those might not be the best choices, but use whatever you like, and don’t forget to add coconut oil. it makes such a sweet and flavorful oil. you’ll love the outcome.
- when the oil is super hot, drop in the flowers and flip when brown. they don’t take very long at all, so hang out at the stove with a glass of wine!
- drain on a paper towel and sprinkle kosher salt and fresh grated parmesan on top!
quick and easy homemade marinara
- olive oil
- yellow onion
- balsamic vinegar
- salt and pepper
- crushed red pepper flakes
- dried oregano
- 28-ounce can san marzano tomatoes
- fresh basil
- fresh grated parmesan cheese
- optional: kalamata olives and capers
- in a dutch oven or sauce pan, heat a tablespoon of olive oil. add some chopped yellow onion and let it soften, but not brown.
- add some chopped garlic. i personally feel like you can’t add too much garlic. sometimes i add as much as 3 cloves.
- pour in a glug of balsamic vinegar ~ just a touch. maybe a tablespoon?
- add salt, pepper, crushed red pepper flakes, and dried oregano.
- add one 28-ounce can of san marzano tomatoes (you can usually find them on the bottom shelf in the tomato aisle. make sure you read the label ~ don’t get the ones with added sugar! gross!)
- add some chopped kalamata olives, if you’d like, or some capers (my favorite).
- let it simmer and hang out while you cook other things, like fried zucchini flowers.
- before you serve, you can either blend the sauce to break up the tomatoes, or if you like your sauce chunky, just use a wooden spoon. the best canned tomatoes are whole tomatoes. they’re better than the crushed ones.
- final touch ~ fresh basil and fresh grated parmesan cheese! magnifico!