Ingredients:

1” vegetable oil or peanut oil
½ cup flour
¾ cup club soda (could put a splash of bubbly or beer if you have open)
1 egg
¼ cup grated parmesan cheese
1 garlic clove minced
Pinch of salt (because the parmesan is salty)
Fresh ground pepper
Zest from a lemon and Fresh thyme for finishing touch
12 zucchini blossoms (male blossoms, keep the stems on them too)

Directions:

Heat 1” oil to 350 degrees in cast iron skillet or deep pan (make room so no overcrowding)

Combine flour, parmesan, salt and pepper in a medium bowl. In another bowl whisk together egg, garlic, club soda and add to flour mixture until smooth.One at a time dredge the blossom and stem into the batter and gently shake off excess.

Place them gently into the oil, careful not to crowd the pan. Cook, flipping once with a slotted spoon. They should be golden after 2-4 minutes total. Place on a paper towel to allow the blossoms to drain a bit

Transfer to a plate and sprinkle with fresh thyme, lemon zest and sea salt (not too much salt)

Serve hot with your chilled Sean Minor Sauvignon Blanc