Zucchini flowers have been a long-time favorite of people living around the Mediterranean Sea, especially in Italy and French Provence.
The Japanese have recently grown fond of not only zucchini, but also their flowers and are growing them with a vengeance!
It is little wonder they come up with their own, if much simpler, version of zucchini flower fritters!
Since we are again in season (at long last) I tohought it might help some friends!

INGREDIENTS: For 4 people

-Zucchini Flowers: 4
-Prawns/shrimps: 6 (medium-sized)
-Mozzarella Cheese (they make it in Japan, now, even in Shizuoka Prefecture! And that from real water buffaloes!): 1
-Onion: 3 tablespoons (very finely chopped)
-Flour: as appropriate (or if you are Japanese food cognizant, use tempura batter. Rice flour is OK, too)
-Lemon juice: 1/2
-Baby leaves mix for accompaniment: as much as you like!
-Salt: as appropriate
-Pepper: as appropriate
-White wine: a little

RECIPE:

-Take the pistils out the zucchini flowers.

-“Peel” the shrimps if necessary and clean them. Cut them into 2 cm long pieces. Cut off half of the zucchini green part (not the flower) and cut again into 1 cm long pieces.

-Lightly fry the zucchini and shrimps with olive oil. Season with a litle salt, pepper and white wine. Transfer into a bowl and let cool for a while.

-Cut the mozzarella into small pieces and add into the bowl. Mix the lot.

-Delicately open the zucchini flowers and fill them with the above mixture. Do not fill completely as you need to close the flower by twisting their extremities.

-Either wrap the flowers in a little flour or tempura batter and delicately them fry them in shallow olive oil.

-Serve with baby leaves seasoned with a very little salt, some pepper and wine vinegar, and a wedge of lemon/lime.

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