There always seems to that one definable moment in the summer when your springtime fantasies of planting too much zucchini meets the harsh reality that you now have more zucchini than you could possibly ever eat. In terror, you start rummaging through hundreds of cookbooks and online sources, looking for any word that slightly resembles zucchini to cook recipes from. Friends stop answering your calls for fear that you may try to unload another shopping bag on them and neighbors cautiously keep an eye on you as you near their front porches.

Well fear no more, I have the perfect solution: Zucchini Blossom Beignet, an easy to make celebration of your harvest, that culls your crop in the tastiest of ways.

Zucchini Blossom Beignet

Crispy batter fried zucchini blossoms

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Ingredients

feather-light tempura batter

• pinch of baking soda

• 1 teaspoon sea salt

• 1/4 cup potato starch (or use cornstarch)

• 3/4 cup rice flour (or all-purpose flour)

• 1 large egg yolk

• 1 cup sparkling water (or Champagne, beer, or anything else effervescent)

• 1 teaspoon espelette pepper (optional)

• 1 teaspoon herbes de Provence

everything else

• 2 quarts vegetable oil, for frying

• 12 - 16 zucchini blossoms, cleaned

Instructions

1. To make the feather-light tempura batter, combine the baking soda, salt, potato starch, and flour in a large mixing bowl and stir until blended. Whisk in the egg and water and beat until smooth. Add the espelette pepper and herbs de Provence. Let sit 30 minutes before using.

2. Heat oil to 350 degrees in a large Dutch oven.

3. Dip the zucchini blossoms 1 by 1 into the tempura batter. Shake off any excess, then drop into the hot oil. Be careful not to overcrowd the pot. Fry until golden brown, turning a few times, about 3 minutes. Drain thoroughly on paper towels. Season with salt and pepper and enjoy with rouille, or whatever other dip you like.