Surely it is not wrong for us to think and talk about Heaven. I like to find out all I can about it. I expect to live there through all eternity. If I were going to dwell in any place in this country, if I were going to make it my home, I would inquire about its climate, about the neighbors I would have – about everything, in fact, that I could learn concerning it. If soon you were going to emigrate, that is the way you would feel. Well, we are all going to emigrate in a very little while. We are going to spend eternity in another world… Is it not natural that we should look and listen and try to find out who is already there and what is the route to take?

D.L. Moody

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Cklive09	1	servings

INGREDIENTS

16		Fresh zucchini; (courgette) flowers
3/4	c	Flour
3	lg	Eggs
		Salt to taste
1/4	c	Milk
6	oz	Mozzarella; chopped
3	tb	Drained capers
1		Oven-dried tomato chopped
1	tb	Chopped fresh basil
		Vegetable oil for deep frying

INSTRUCTIONS

Gently pull the stamen out of each zucchini flower. Set the flowers aside.
Beat the flour, eggs, and salt together in a bowl until they are smooth.
Beat in the milk. Set the batter aside.
Mix the mozzarella, capers, tomato and basil together and fill the inside
of each zucchini flower with some of this mixture. Fold the ends of the
petals over the filling to enclose it.
Heat the oil to a depth of 2 inches in a heavy saucepan or a wok.
Dip the stuffed flowers into the batter, allowing any excess to run off.
Fry the flowers until they turn light gold, 6 to 8 minutes. Drain them on
absorbent paper as they are done. Sprinkle them lightly with salt and serve
them while they are warm.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9178
Converted by MM_Buster v2.0l.

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