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Zucchini Flowers with Ginger Lime Dip

List of Ingredients




"When most people see flowers on the ends of certain vegetables, they don't seem to get as excited as I do. The taste and nutrional value for exceed what you get from the vegetable itself, and coming up with new ways to prepare edible flowers is exciting and challenging. One of my favorites is the baby zucchini flower, which is only available throughout the summer months. Its vibrant orange/green color looks great on the
plate."






12 to 15 whole baby zucchini with flowers attached
2 eggs, beaten
1/4 cup milk
1/4 cup whole-wheat flour
2 tsp. Johnny Ciao's Opera Mix (or 1 tsp. basil and 1 tsp.
oregano)
1/2 cup COLAVITA EXTRA VIRGIN OLIVE OIL
Ginger Lime Dip
1/4 tsp. salt
1/4 tsp. dry mustard
1/2 tsp. ground ginger
2 tsp. grated lemon peel
1 tsp. dried mint leaves
1/2 cup safflower oil
1 egg yolk
2 Tbsp. fresh lime juice






Recipe



Take whole baby zucchini and carefully slice down the center of the vegetable, leaving the flower intact. Set aside. In a large bowl, mix eggs and milk, then slowly
sprinkle in flour and Johnny Ciao's Opera Mix until a thin batter is formed. Carefully batter each zucchini and flower, then refrigerate on a baking sheet for 15 minutes.
Heat oil in medium skillet over medium-high heat. Add zucchini, in batches, and quickly brown on both sides. Drain excess oil on paper towels. Place on your favorite
party platter and serve warm with Ginger Lime Dip.
Ginger Lime Dip
In a small bowl, mix salt, dry mustard, ginger, lemon peel, mint an doil until well blended. Whisk in egg yolk and lemon juice. Just before serving, whisk until well
blended. This tangy and delectable treat is great with fried snax.
Makes about 1 cup

Johnny Ciao, "Johnny Ciao's Koncert Kitchen"