Who removes the pistil before frying? I've been browsing recipes
for ideas and see most of 'the pros' say to remove the pistil.

I never have, so I just ate a couple plain to see if they tasted
bitter or anything. Not mine.

Is there some other reason to bother with that step?

Oh-- I decided on stuffing some with a sweet potato, garlic, miso and
nutritional yeast paste-- and some with our usual basil leaf and
mozzarella.

Summer must almost be here--- This is our first batch of blossoms and
it looks like by the end of the week I'll be in zucchini heaven.

Now if I could just find *1* real tomato. . .

Jim

Jim Elbrecht > wrote:

>Who removes the pistil before frying? I've been browsing recipes
>for ideas and see most of 'the pros' say to remove the pistil.
>
>I never have, so I just ate a couple plain to see if they tasted
>bitter or anything. Not mine.

I never have either.

Steve