Tonight we had a visit of relatives, one of those early evening visits as was customary in Lebanon in the olden days, when people paid each other impromptu visits. I knew the visitors were all our cousins, just had no idea how; I asked one of the visitors, Selim, a former judge known for his rigorous mind, to explain it to me; he drew a quick diagram going back four generations; the neat thing about all this is that a lot of these cousins (like us) still own homes and come back every summer to Deir el-Kamar, a small village of 1800 people, formerly capital of Mount Lebanon.
Everybody is feeling the same attachment to one’s roots.
Which brings me to these zucchini blossoms; I had seen them on numerous blogs but finally when I saw them on Peter‘s site, his explanation on how to prepare them was so thorough, I knew I had no more excuses!
- A basketful of zucchini flowers
- 2 cups of assorted cheeses (I used feta and grated mozzarella-if using feta, desalt it by soaking it in water and changing the water several times until it is not too salty)
- 1 small grated onion
- 1 tablespoon of prepared pesto or a couple of tablespoons of chopped basil and a bit of garlic mashed up
- 2 egg whites
- For the batter: 2 cups of flour, dash of salt, pepper, paprika, and one bottle of beer
- canola oil for frying (or other veg. oil)
- Pluck the pistils out of the flowers and place the flowers in a bowl of water.
- Rinse and dry the flowers well with a towel; in a bowl, place the cheeses and grated onion, pesto, egg whites and mix well.
- In a bowl, place the flour, spices and enough beer (or club soda) to obtain a loose batter, not too thick not too thin.
- Using a small spoon, insert a tablespoon of cheese stuffing in each flowers; close up the flower by twisting the top.
- Heat the oil in a frying skillet; dip the blossoms in the batter then fry for a few minutes in the hot oil till light golden.
- Drain on paper towels. Serve right away.
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