Florida Vegetable Recipe

(Photo Below)

Vegetable-6144

Amount	Ingredient
Ingredients
20	fresh zucchini flowers
1 teaspoon	mint leaves, finely chopped
1 ounce	onion, grated
1 ounce	zucchini, grated
1 ounce	tomato, grated
3/4 cup	Mexican rice
1/2 cup	fresh lemon juice
2 pinches	salt
2 pinches	pepper
2	eggs, lightly beaten
3 cups	cornmeal
2 tablespoons	olive oil

Preparation Place the zucchini flowers in cold water to open and make the preparation easier. In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the zucchini flowers. Fold over the flower ends to seal the stuffing inside. Heat a sauté pan over medium-high heat. Carefully dip the stuffed flowers into the egg mixture, then roll them in the cornmeal. Repeat this process with half of the stuffed flowers at a time. Gently sautée the coated flowers in the oil until golden brown. Repeat in batches until all flowers have been cooked. Serve immediately. Yield 4 servings