I’m obsessed with zucchini flowers. They bring such a beautiful sweet taste to any dish and look so pretty. Needless to say, zucchini or squash flowers are edible and this recipe brings me back to my days in Italy…

Makes about 12.

• 12 zucchini flowers, if you pick them yourself, get them in the morning when the flowers are still open
• 12 basil leaves
• 6 medium sized bocconcini
• Vegetable oil (for frying)
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cup chilled lager style beer, or club soda
• Sea salt

1.  In a large pan, heat about 1″ oil over medium heat.
2.  Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (don’t overwhisk).
3. Place 1/2 bocconcini and 1 basil leaf inside each of the blossoms.
4.  Dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan.
5. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain.
6. Sprinkle with sea salt and devour while hot.