Zucchini Blossoms

Not knowing whether you should cook your vegetables or put them in a vase as the dinner table centerpiece was the conundrum I faced with the zucchini blossom. Light orange in color with pretty petals and a cute little stem, they look more like a corsage you'd see at prom than an appetizer. I was so excited to find these at a great produce market I happened upon about 40 minutes away from home. I envision many road trips to this little gem of a market! The zucchini blossoms were not as unknown to me as those funky little garlic scapes. Seeing the blossoms a handful of times on cooking shows and menus, gave me some knowledge on them. Still, I've never cooked with them, as well as never eaten one. The thought of eating a "flower" seems a little strange but then again, how bad can something battered and fried be? Frying looks to be the most popular and appropriate way to eat these guys. The cello wrapping the blossoms came in gave a quick recipe on how to cook them and I followed that. I had two strikes against me attempting this...One, I NEVER fry. Not because I'm some health nut watching my cholesterol. I happily order french fries and clam strips in a restaurant, but I can stand the smell that permeates long after the meal is over and done with. Two, did I mention, I'm cooking with "flowers"? I put all that aside, dug deep in the back of the pantry and found a quart of vegetable oil and started battering up the zucchini blossoms. After a few minutes, the smell of the hot oil was enough to coax my husband downstairs, following the greasy aroma right to the frying pan. I think he was more shocked to see the bubbling oil rather than the fact that it looked like I was cooking something out of our planter at the front door. I swear I saw him rummage through the fridge to find something else to throw into that pan, knowing he probably won't get the chance again for a while. After a few minutes of frying on both sides, I scooped them out of the pan, let them drain on a few sheets of paper towels and sprinkled with salt and pepper. I let them cool for a minute or two and then tried the crispy little flower...like I said before "how bad can something battered and fried be?" Not bad at all! Maybe, it's just the excitement of having something fried at home but they were pretty tasty. Granted, most of the flavor comes from the crispy batter on the outside and the texture comes from the flower on the inside but the combination is pretty interesting. I regret now, not taking a bite out of the raw flower to see what it tastes like without a jacuzzi in Wesson oil. Maybe next time!