Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
nd pepper.
For the blossoms:
In a bowl, whisk
lain tube. Open the squash blossoms and remove the stamens from
f water, soak the blossoms to wash. Several changes
0 to 15 seconds. Dip blossoms in the batter, allow excess
Combine cheese, mint, lemon zest, chili flakes, garlic and egg yolk in a medium bowl. Season to taste. Stuff zucchini blossoms with mixture, leaving a 1/2 inch gap at the top. Twist petal tops to enclose filling.
Brush blossoms with oil. Cook on a heated grill plate (or grill) over high heat for 1 min per side, or until lightly charred and heated through. Season to taste. Serve with lemon slices.
ce-cold water. Drop squash blossoms into the boiling water until
Chop 2 zucchini blossoms finely. Transfer to a bowl.<
Rinse blossoms and trim a little of the hard stems.
Spray a broiler-safe plate with cooking spray.
Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
Serve with tomato vinaigrette in center and between. Very very pretty.
o a boil. Add zucchini blossoms and cook until slightly wilted
Remove pistils from the blossoms, but leave the stems intact.<
Gently dip zucchini blossoms in beaten egg and shake off the excess. Press into flour; coat with bread crumbs. Place breaded blossoms on a plate; do not stack.
Heat olive oil in a large frying pan over medium-high heat. Fry blossoms, working in batches, until both sides are golden brown, about 5 minutes each side. Season with salt and black pepper.
ntil thoroughly combined. Fill zucchini blossoms about 3/4 full with
Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
inutes.
Stuff the squash blossoms with the cheese mixture.
ream cheese mixture into the blossoms, depending on their size.
br>Open up the individual blossoms wide enough to insert a
about 4 minutes. Add squash blossoms, epazote (if using), and reserved
Wash blossoms in salt water
and
drain.
Beat eggs and 1/8 teaspoon salt together in
dish.
Dip
blossoms
in
this mixture, then in fine cracker crumbs.
Cook\tin
hot, deep fat over a medium burner.
Brown on
both sides, being careful not to burn.
Mix batter, using eggs, flour, water, salt, cayenne and turmeric.
Heat the oil in a heavy saucepan.
Dip blossoms in batter until well-coated, then fry in hot oil (375\u00b0) until golden brown; takes less than a minute for each.
Drain on paper towels and serve warm.