Well yes, I just noticed that my 400th post is going to be savoury and not sweet although I can sneak some pics of some baking I’ve recently done..
To all those folks out there following “loudly” (commenting and sharinng thoughts). I would love to thank you for your support and being my “e-buddies”.
To all those “descreet” folks who are following this blog, I will be glad to get to know you!
I’m posting a fairly easy recipe today. The main ingredient is zucchini flowers. It’s Italian inspired although the coating might be personalized.
|My “vegetarian” lunch|
Zucchini flower fritters is one of the things you either like or hate..I like them, my husband can’t stand them. But they definitely make an impression.
Prep: 5 min – cooking : 4 min
- 4 fresh zucchini flowers
- 1/2 cup of polenta
- 1/2 cup of potato flakes (for puree), or allpurpose flour
- Salt and pepper to taste
- Chili, paprika to taste (optional)
- Onion or garlic powder, to taste (optional)
- 1 egg
- Oil for frying
Heat the oil in a pan.
Pick the zucchini flowers, have 3 separated plates or bowls ready: one for lightly beaten egg, one for polenta and one for the potato flakes (or you can mix the last two). Season to taste.
Coat the zucchini flowers with the egg, remove any excess. Coat with the polenta and the potatoe flakes and shallow-fry until golden or golden brown.
Drain and serve warm, right there because these zucchini flower fritters and best served the same moment they’ve been fried.
And since it’s a kind of anniversary here..I will still share with you some of the sweet baking I made lately..
|German chocolate cake with coconut and redcurrant (coulis and fresh berries)|
This one are a combination of my German custard pie and the Alain Ducasse’s lemon tarts..
|Alain Ducasse’s lemon tartlets (with 20 min baking time so the custard sets) topped with a coconut streusel leftover from here. In between, there is a luscious homemade blueberry marmelade|
Here is another combination of leftovers (all of which have been pulled out of the freezer before being used):
|Tartlets over a sweet shortcrust dough, with a layer of vanilla custard, a layer of lemon curd and a layer of blueberry marmelade. All topped with a coconut streusel leftover from here and baked to perfection|
|Oozing goodness from the tartlets with 4 layers (custard, lemon curd, marmelade and streusel)|