Two of our favorite Sunday appetizers are fried cubed eggplant and zucchini flowers (I’ve mentioned in the past how hard the flowers are to find). The eggplant is the brainchild of my hubby. It’s simply cubed eggplant, dipped in scrambled egg, breaded in breadcrumbs, fried and salted. It’s so good, I forgot how much I liked eggplant until he started making this on Sundays. The zucchini flowers are prepared similarly, dipped in egg then in flour (no breadcrumbs) and fried and salted. Much to my horror after buying these at a farmer’s market once I found that several of the flowers had bees in them – so do check before frying them. There are several recipes (and I’ve tried a few) that stuff the flowers with either ricotta or mozzarella. I find that stuffing the flowers really overpowers the delicacy and earthiness of the flower, but to each her own.
We often have a dinner of meze, tapas, small dishes, apps…whatever you call it – we love a dinner of many small plates to share. For Thanksgiving, there is no such thing as “small” anything. These are some of the appetizers we made this year: stuffed artichokes (full disclosure: my husband makes the crowd favorite artichoke…I still don’t know how that happened, but here we are), stromboli, sauteed rock shrimp (not always easy to find, but if you can DO IT!) and, the piece di resistance, sauteed zucchini flowers. These beauts are super hard to find, very seasonal and exceptionally fragile. I can always find them at Eataly in NYC (Flatiron) anytime of the year (they are imported from Israel) and during the late Spring at the Union Square farmer’s market. They only stay fresh for a day or two so you pretty much have to cook them immediately. If you want the 411 on how to purchase and prepare these yummies, send me a message and I’ll fill you in.