Fried Zucchini Blossoms

• Recipe by Diane Kochilas

In Greece, zucchini flowers are often added to vegetable stews or to grated zucchini and cheese for savory pies.

Ingredients

1. 18 baby zucchini with blossoms attached
2. 4 1/2 ounces feta cheese, cut into 18 pieces
3. 4 large eggs
4. 1 1/2 cups fine dry bread crumbs
5. 2/3 cup extra-virgin olive oil
6. Salt
7. Lemon wedges, for serving

Directions

1. Gently open each zucchini blossom and nip off the stamen. Place a piece of feta cheese inside each blossom and twist lightly to close.
2. Beat the eggs in a bowl. Spread the bread crumbs in a shallow bowl. Dip each zucchini in the beaten eggs, then dredge in the bread crumbs.
3. Set a large rack over a rimmed baking sheet. In each of 2 large skillets, heat 1/3 cup of the olive oil until shimmering. Carefully lay half of the zucchini in each skillet and fry over moderately high heat until crisp and golden, about 1 1/2 minutes per side. Transfer to the rack to drain. Sprinkle with salt and serve with lemon wedges.