FRIED SAGE AND FRIED ZUCCHINI BLOSSOMS

Ingredients 4 servings:

16 fresh zucchini blossoms (stamens removed)

20 large sage leaves

1 large cup all-purpose flour

1 egg beer, or white wine, or sparkling water

vegetable oil (for frying)

salt as needed

Preparation:

Combine flour and salt in a medium bowl, then whisk in beer or white wine or sparkling water until smooth, then whisk in the beaten egg. In a large pot heat oil over medium heat. One by one, coat the blossoms and the leaves in batter, shaking off the excess; gently lay them in the hot oil, without crowding the pan. Cook until golden brown, 2/3 minutes total, flipping once with a spoon. Transfer to paper towels to drain. Sprinkle with salt and serve while hot. As a variation, you can also make stuffed blossoms: fill the blossoms with ricotta, freshly chopped mint, salt, pepper and fry as above; if you like a stronger taste, you can also try with an anchovy filet and a strip of mozzarella. The zucchini flowers and zucchini are a delicacy in Italy: crispy, salty, and absolutely captivating, perfectly combined with an aperitif, and this season are plentiful in our garden and delicious ...