This is my own creation I made it this morning for breakfast inspired by something I ate while in Italy. While it wasn’t identical to what I ate on my trip, surprisingly it turned out good and was pretty easy to make.  You need: 2 bunches of zucchini blossoms (It’s important to use your blossoms within one day of picking from your garden, or purchasing.) one package cream cheese 1-2 cups mozzarella cheese shredded 1 Tablespoon herbs. (I used the Costco brand of organic no-salt seasoning) Flour Salt Pepper Water 6 Small Tomatoes 1/4 Red Onion 4 Large Basil Leaves 1 Clove Garlic Mix together cheese and herbs in mixer till blended. Open zucchini blossoms (if they have closed) and remove the stamen/pistil. Fill about one spoonful amount of cheese mixture inside the flower and close the petals around the mixture. (I make a oval sized ball and wrap the petals over it.)  Make a batter with water, sea salt, cracked pepper, and 1/2 cup flour. (Just mix enough water with the flour until you have a batter that resembles a thin pancake batter.) In a large skillet add enough oil to cover 3/4 of a zucchini blossom when added to the pan. Heat skillet to medium high heat. Dip one blossom into the batter mixture and then into the heated skillet to fry. Lay approximately 4-5 blossoms in the skillet one at a time, turn them one at a time and then take them out. The cooking time is very short. It’s approximately one minute. Do not leave the stove. Place on a paper towel.  Tomato sauce: Blend together 6 small tomatoes, 1/4 red onion, 4 basil leaves, and one clove garlic for your sauce.  Place a large spoonful of the tomato sauce onto your plate, and put the zucchini blossoms on top. Enjoy hot!

[yumprint-recipe id=’16’]