Cooking Classic Zucchini Flowers ... A Simple Syrup for tea

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Dear Lynne: Our Italian friends once made fried zucchini flowers. Do you have a recipe, and which flowers do you buy? -- Steven in BrooklynDear Steven: Because squash flowers keep getting good press, several different kinds may turn up. You want zucchini flowers, not other squash blossoms that can be bitter. Buy the pristine male blooms (females remain attached to the squash) with no signs of bruising, wilting or wrinkling, and use them the same day if at all possible.Start out with pan-fried. They truly shine with this treatment. After eating your fill, you could do them tempura-style, or saute them into frittatas, stuff them or manipulate the buds any way you want.But beginning with this recipe will have Italian grandmothers from Sicily to the Alps applauding you.SIMPLEST CLASSIC ZUCCHINI FLOWERSServes 4 to 6 as a starter, side dish or snackServe these as you make them.24 zucchini flowers (the smaller the better)2 large eggs2 large egg whites1/4 teaspoon salt1/8 teaspoon freshly ground black pepper4 cups fresh breadcrumbs (country-style white bread crumbled in a food processor)About 2 cups extra-virgin olive oil (for frying)Salt as neededGently rinse flowers and drain upside down on drain board. Do not remove pistils. In a shallow bowl, beat whole eggs and whites to thoroughly blend. In a shallow pie plate, combine salt, pepper and breadcrumbs. Spread several thicknesses of paper towel on a cookie sheet.You need about 1/2-inch olive oil in a 12-inch skillet. Heat over medium-high to 375 degrees. When a piece of bread takes one full minute to turn a rich, golden brown, the oil is hot enough. You could check the temperature with an instant-reading candy/frying thermometer.Dip 5 flowers in egg so it coats them inside (if petals are open) and out. Hold by the stem over the egg bowl to let excess egg drain off. Then gently roll in crumbs. Slip into the hot oil, adjusting heat so it stays at about 375. Fry flowers until golden brown on one side. Turn with tongs and take to golden brown on the second side. Drain on paper towels, salt and enjoy.Dear Lynne: A long time ago, you interviewed a cook who did ocean vegetables and seaweed. Can you remember who it was and if any written material was available? We have seaweed on our beach every day. It's such a shame to waste a free resource. -- Assan on Long Beach Island, New JerseyDear Assan: You are recalling cookbook author Jill Gusman. She did a book called "Vegetables from the Sea: Everyday Cooking with Sea Vegetables." One point she makes in the book is not to use that washed-up seaweed you are tempted by. Evidently, there are pollution concerns. But do check out the book, because there are so many good recipes and sound information.Dear Lynne: Perfectionist that I am, I need to know what simple syrup is so it's possible to make what my partner calls the ideal iced tea. She can't stand how granulated sugar never melts into the liquid and insists that true iced tea is served with simple syrup. Help. -- Living to Serve in San BernardinoDear Living to Serve: Demanding partners aside, she's right about the syrup solving the non-dissolving-sugar problem with iced drinks. Here is how to make simple syrup. I like to add the shredded zest of a lemon for a little kick. Another flavoring is hot chile, but that takes us down a totally different path.SIMPLE SYRUPUse for sweetening cold drinks, making sorbet or pouring over fruits.This will hold, covered in the refrigerator, for a month.Makes about 2 cups and multiplies easily.1 cup sugar1 cup waterGrated zest of 1/2 lemon, lime or orange (optional)Combine everything in a 1-quart saucepan and set over medium-high heat. Heat about 5 minutes, or until the sugar is melted and the syrup is clear. Cool to room temperature and then refrigerate in a sealed container.To use, pour into a pitcher and set out with iced drinks.(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's national food show, and is co-author of "The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions." Ask questions and find Lynne, recipes and station listings at splendidtable.org, or 800-537-5252.)(Distributed by Scripps Howard News Service, http://www.scrippsnews.com)