Crispy Zucchini or Pumpkin Blossoms recipe

6 servings

2/3 cup all-purpose flour

1 teaspoon baking powder

3 leaves fresh basil, minced

2 tablespoons finely grated Parmesan cheese

2 tablespoons cold water

2 eggs, beaten

3 cups oil for frying

12 pumpkin or zucchini blossoms

In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese.

Mix in water and eggs until smooth.

Heat 1/2 inch of oil in a large heavy skillet over medium-high heat.

When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil.

Fry on each side until crisp and golden.

Drain on paper towels.