yes, darling - i will suspend judgment. and i will eat them.
holy canola oil! those looks delish! I gotta try it out. You rock S.
We were just talking about squash blossoms the other day and the best way to prepare them. I will have to set this recipe aside to try next spring when we have squash plants again.
YES WE CAN
i'd love to scarf them all down. will you save me some?
i love that it says "make a batter with 3/4 c FLOWER". i have had these before and they are delicate and delicious.happy trails in brimfield!
all judgement has been suspended!this sounds fabulous!so glad that you are eating blossoms instead of working with them. it's always wise to take a break every now and again!
jeeze louise, i didn't realize i typed flower instead of flour...good thing im getting away.
My grandmother made fried zucchini blossoms -- freshly picked from her massive garden -- all summer. They are, hands down, the perfect food. (She used olive oil, however. . . .)
what the freakin what. that recipe just blew my mind.
Holy crap! I made some on tuesday night and I seriously thought I was going to die, they were so good. I used cream chese though.
Hell yeah, I will! And then I will EAT THEM ALL!
i have some blossoms in my fridge that need to be eaten so thank you for this scrumptious recipe. making them tonight!
My grandmother spent every other day this summer making those. They are a southern Italian specialty. I agree they are especially tasty when filled.
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