Crispy Zucchini or Pumpkin Blossoms

My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.

Ingredients

• 0.6666666666666666 cup all-purpose flour
• 1 teaspoon baking powder
• 3 leaves fresh basil, minced
• 2 tablespoons finely grated Parmesan cheese
• 2 tablespoons cold water
• 2 eggs, beaten
• 3 cups oil for frying
• 12 pumpkin or zucchini blossoms

Steps

1. In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
2. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.