This week we are celebrating South Korea. The new series (Korean Temple Food) launching this week is my way of saying goodbye to South Korea and thank all the wonderful Korean people who have made these past 4 years simply incredible …
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I’m just so thrilled it’s my favorite food season time !!!! It simply wouldn’t be summer without stuffed zucchini flower fritters, my childhood recipe is the best ever!! Ingredients: 1 cup of flour 1 tsp of sugar 1 tsp instant yeast 1 cup warm water 1 egg 1 tsp of salt About 1 dozen zucchini flowers 1 cup or so of fresh ricotta Plenty of parm Salt and pepper to taste
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