I waited a long time, but yesterday, the day finally arrived!

I was lucky enough to bring home from Grandma's garden seven zucchini blossoms.  With just a little tempura batter - an alternative I learned from Chef Ryan DePersio - I fried up the heavenly Fiori di Zucca, sprinkled them with a little Sicilian sea salt (my personal favorite), gave them a tiny squeeze of lemon and it was divine!

Zucchini flowers should be appearing at the Farmer's Markets soon, so keep your eyes open for them.

Here's my recipe for tempura batter:

• 1 cup of flour
• 1 tablespoon baking powder
• 1 1/2 cups of tonic water
  
• Salt, pinch

Combine ingredients in bowl and whisk.