Many people who know me, laugh at the fact that I consider myself "semi-Italian". Neither of my parents are Italian, nor any member of my family for that fact, but my time in Italy has led me to believe that I could be Italian. So, here I was on a Sunday afternoon, after purchasing some gorgeous squash blossoms from Ted Hutten at the Halifax Farmers' Market the previous day, having visions of myself sitting alongside Garda Lake with a glass of Pinot Grigio and a plate of fried zucchini blossoms. No Garda Lake was to be found in my backyard, nor Pinto Grigio for that matter, but succulent little zucchini blossoms were being fried up on my stove top and dusted lightly with Maldon salt. A plate of these bad boys, a glass of wine and some US Open tennis was the perfect way to end my first week out of "maternity" retirement. I hope that if you encounter these zucchini blossoms next summer, you grab a few handfuls and bring them home to fry up for yourself. Here is my recipe for a super easy batter that not only works for blossoms, but pretty much anything you want.

1-2-3 Batter

1 egg white; whisked until frothy
3/4 c flour
1/2 can Soda water; give or take
pinch of salt

Whisk the egg white until frothy and add the flour. Add enough soda water to reach the consistency that you prefer (I like runny for zucchini blossoms, but thicker for larger vegetables or fish).