ZUCCHINI BLOSSOM TEMPURA WITH RATATOUILLE

Ingredients
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 tsp. kosher salt
12 oz. chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt

Directions
In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't over-whisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot. Top with Ratatouille or dip in your favorite sauce.

Ratatouille with Herbs de Provence
Ingredients
2 lb. eggplant, cut into 1- inch cubes
2 ½ lb. tomatoes, seeded, and cut into 1/4" cubes
1 ½ lb. yellow onions, thinly sliced
1 ½ lb. bell pepper, assorted colors, cut into 1" pieces
8 cloves garlic, thinly sliced
1 cup (approximately) extra virgin olive oil
1 ½ Tbsp. herbs de Provence, dried, if using fresh herbs triple the amount
1 lb. zucchini, cut into ¾" half moons (remove seeds from larger zucchinis)
1 lb. yellow squash, seeded, cut into ¾" pieces
1 tsp. black pepper
2 tsp. kosher salt
 
Directions
Toss eggplant in 1/2 teaspoon salt and place in a colander. Let stand in the sink for 30 minutes. Pour eggplant onto several paper towels and blot to remove excess moisture. In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil. Season with about 1/2 teaspoon salt. Cook for about 4 minutes until onions are soft, stirring occasionally. Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist. Add garlic, cook for another 5 minutes. Add tomatoes, herbs de Provence* and about a 1/3 cup oil. Cover partially to allow steam to escape. Cook for 30 minutes until tomato starts to break down, stirring occasionally. Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming. Cook for 30 minutes, stirring occasionally. Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes. Add pepper. Check seasoning. May be served hot, warm, or at room temperature. Improves when refrigerated overnight and reheated.