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Fried Stuffed Pumpkin and Zuchinni Flowers with Marinara Dip
 Ingredients 6 pumpkin flowers (cleaned and pat dry, stalks removed) 6 zuchinni flowers (cleaned and pat dry, stalks removed) 1 large egg 1/2 cup mozzarella cheese sliced into thick strips 1/2 cup mild cheddar chese sliced into thick strips 1/2 cup all purpose flour 1 cup water pinch of baking soda salt and pepper 2 cups cooking oil For the marinara dip 1 cup stewed tomato in can 7 tbsp tomato paste 1/4 cup white wine 2 tbsp chopped parsely 1 clove garlic, crushed and minced 1 small onion, diced 1/2 tbsp dried oregano 4 tbsp olive oil salt and pepper Procedure * Beat the egg then add in the flour, water, baking soda, salt and pepper. Stuff the flowers with sliced cheddar and mozarella cheese. Heat cooking oil to high heat. Dip the pumpkin and zuchinni flowers in batter and deep fry for 2-3 minutes. Drain and put in paper towel to remove excess oil. * To make the marinara dip, mix all the ingredients except olive oil, white wine, and onions. Put in a processor and blend together well until it becomes smooth in texture. In a skillet, saute onions in olive oil for 2 to 3 minutes. Add in the blended tomato sauce and white wine. Simmer for at least 20 minutes under low fire.  related searches : Fried
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