Squah/Zucchini blossom fritters

These are hard to come by, but if you know someone with a garden you can always pick a handful or basketful. Be sure to pick the male flowers (the one without the little baby zucchini or squash at its base)

Ingredients:
As many blossoms as you can get your hands on-usually I try for about 15 to 20.
garlic-finely chopped
fresh basil
fresh parsely
4 or 5 eggs
1/2 cup of flour-(approx)
1/4 cup of parmesan cheese- you can also use feta.
(if you use feta change the fresh herbs to dill)
Sometimes I add yogourt, just depends on what I have around.

Wash and rough chop the blossoms, remove the stamin from inside the blossom before you chop them.

Chop up basil, parsely and garlic-put all fresh ingredients in a bowl.
Add the eggs and the flour.

The whole mixture should be about the consistency of crepe batter-runny.

Add parmesan cheese and yogourt (if you like). stir well.

Fry the pancakes in olive oil-use medium high heat as olive oil tends to smoke really easily.
I always do a test pancake first to see if I made the batter thick enough or too thin...add flour (too thin) or some yogourt (too thick) to adjust the consistency.

Cook until the edges get golden and then flip.
Serve pipping hot.

I usually serve these with a salad.