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SAUTEED VEGETABLE BLOSSOMS
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Salads - Soups - Sidedishes
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None
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Ingredients |
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2 CUPS OF FRESHLY PICKED, CLEAN BLOSSOMS
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(DO NOT WASH OR THEY WILL CLOSE)
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1/2 CUP BUTTER
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2 EGGS, LIGHTLY BEATEN
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1/2 CUP FLOUR
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SALT/PEPPER TO TASTE
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Instructions |
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HEAT BUTTER IN A LARGE SKILLET.
DIP EACH BLOSSOM INTO THE BEATEN EGGS,THEN THE FLOUR. SAUTE BRIEFLY IN THE BUTTER.
SEASON WITH SALT & PEPPER.
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Originally Submitted
10/16/2007
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