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The zucchini blossoms were so fresh on the market yesterday that bumble bees were still zipping in and out in a futile attempt at pollination.
So the best thing to do with them is to cut them in half length-ways, dredge them in tempura batter and fry them quickly in really hot grape seed oil.
Of course, you’ll have scorched and peeled some red capsicums by this time, so whizz those in the blender with a drop of olive oil and you’ve got something to dip and nibble on with pre-dinner drinks while you watch the rain put paid to the idea of eating outside.
And you don’t want to know what else we had.
I wouldn’t want to be responsible for a salival tidal wave engulfing the planet…
Mainz Daily Photo 
>Thanks for the receipe…I’ll give it a try.
>Sounds quite tasty!I’m showing my best ever picture of Marsden Rock today.South Shields Daily Photo
>The photo is wonderfully colourful and the recipe sounds divine. Have never tried it, but I think I’ll see what I can find at Farmers’ markets this week and give it a whirl.
>Oh, absolutely! And a whole lot more, too..
>Oh, yummy. Did you cook up all that you mentioned?
>What a perfect photo of zucchini flowers or courgettes as we’d call them in France. These look amazingly fresh as you say.