OMO's Shake 'n' Splash
This recipe is from David Falkowski of Open Minded Organics. He says, "this will make anyone a master on the grill." Put it on oyster mushrooms, chicken, zucchini, eggplant, or whatever strikes your fancy. I fried some yellow oyster mushrooms with this last night and decided it would make a fine hors d'oeuvre, speared with toothpicks.
Makes a lot, feel free to reduce recipe.
6.6 oz. olive oil
32 oz. Worcestershire sauce
2.2 oz. soy sauce
.4 oz. fresh cracked black pepper
1.6 oz. garlic powder
1 oz. sea salt
Combine ingredients, and "shake 'n' splash" on whatever you like on the grill or in the frying pan!
Fried Zucchini Blossoms
I got this recipe for fried zucchini blossoms many years ago, and do not remember the source. I'm guessing it was from a French cookbook or magazine since it is called "beignets de Fleur de Courgettes." Use the male zucchini blossoms which have stems only, not the female, which have the fruit growing from flower.
Makes between 18 and 36, depending on size of flower.
1 1/2 cups flour
1 tsp. salt
1 Tbsp. olive oil
1 egg
1 clove garlic, minced
3 Tbsp. chopped parsley
Salt
18 to 36 zucchini blossoms
Vegetable oil
Sift flour and salt, whisk in oil, egg, and two cups of water. Add garlic and parsley just before dipping.
Remove center and discard stamens, wash and dry blossoms.
Heat vegetable oil (recipe calls for two inches deep in frying pan, but I only do one inch) to 375 or until it sizzles when you drop in a bit of batter.
Dip flowers in batter, coat inside and out. Drop in oil carefully, working in batches; do not overcrowd. Fry until golden, one to three minutes, turning once or twice as necessary. Transfer to paper towel to drain. Sprinkle with a little bit of salt. Serve.