Yield: 4 servings
|16 \N||Squash blossoms; w/ stems|
|2 tablespoons||Olive oil|
|2 cloves||Garlic; coarsely chopped|
|\N \N||Salt & black pepper to taste|
The vibrant yellow blossoms of zucchini and other squash are delicious when dipped in batter and fried. The very large ones can be stuffed.
Peel the stems of the squash blossoms. Heat the oil in a large, heavy frying pan over medium heat. Add the garlic and saute, stirring, until lightly brown. Add squash blossoms, oregano, salt and pepper.
Cook slowly, stirring frequently, 5 to 8 minutes, or until the stems are soft.
** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95