One of the happiest memories of this summer (and every summer) has been the sight of bright yellow zucchini and squash blossoms, in the farmer’s markets, in neighbors’ backyard gardens, and on the menus of local eateries.
Of course, summer’s almost over, and the season is pretty fleeting for zucchini blossoms (I really should have posted about this earlier), but if you’re lucky enough to get hold of a few, you should definitely seize the opportunity. I especially love the stuffed blossoms that you find at Italian restaurants (or even better, from Italian grandmothers)…the juxtaposition of delicate flower petals and savory filling is just so intriguing.
While zucchini blossoms may seem exotic to some, they’re actually quite easy to prepare at home and are wonderful as an elegant appetizer or perhaps a little something to garnish a pasta dish. Here’s a simple recipe, for savoring that last golden taste of summer.
Stuffed Zucchini Blossoms
Ingredients:
- Zucchini blossoms, pistils/stamens removed
Coating:
- One egg, beaten
- 1/2 cup all purpose flour
- Sea salt and freshly ground pepper to taste
Filling:
- 4 oz goat cheese
- 2 or 3 sun dried tomatoes
- Squeeze of fresh lemon juice
Soak the sun dried tomatoes in a small cup of hot water for 30 minutes. Remove from the water and roughly chop. Place tomatoes and lemon juice a bit at a time in a food processor with the goat cheese, pulsing until well blended and the flavor is satisfactory to you. (A good alternative filling: Start with Guilherme’s easy spinach ricotta pâté as a base, using additional ricotta to thicken mixture as necessary.)
Combine the flour with a few good shakes of salt and pepper and blend well. Pour out some of the flour mixture onto a clean dry plate.
Gently rinse and dry the zucchini blossoms, removing the stamens and pistils carefully (You may find that using tweezers helps, otherwise just be patient). Spread petals slightly and spoon a small amount of filling mixture into each blossom, or squeeze from a plastic bag with a corner snipped off if it is easier for you to fill it that way. Leave enough room at the top of each blossom to twist it closed (See above photo). Once blossoms are filled and sealed, dip each flower into beaten egg and roll gently in the flour mixture until lightly coated (If you find you’ve made too much filling, just save it to toss with pasta or spread on bread or crackers). Add a couple of tablespoons of olive oil to a large pan to heat (medium high). When the oil is hot enough, carefully place blossoms in the oil a few at a time with a slotted spoon, turning until each is golden and just lightly crispy. Drain on paper towels and serve. Enjoy!
10 Comments
Zucchini is almost back in season here, so this recipe is timely for us downunder too. They look delicious, and I can imagine how wonderful the melted goat cheese in the filling would taste.
They’re definitely one of my favorite things and I like that you only need one or two to be satisfied. And I’m glad the recipe is timely for your part of the world, even though we’re at the end of the season here. I guess that means warmer weather for you soon!
These look delicious. Unfortunately I live in–well, I think it might be hades. Nothing grows here. At least, I can never get anything to grow. So, perhaps, if I move to the midwest someday, and can actually grow zucchini, I want to try your recipe. Your blog looks great.
Thanks Jaime! Hades? Heh heh. I don’t have space for a garden myself, so thank goodness for farmer’s markets.
Love your blog too…was just drooling over some of the photos and recipes.
oh my I had totally forgotten about them; need to get onto the suppliers as they are not easy to find in Uk. will bounce the idea of chef next week. thanks for bring back memories of this recipe from my youth
I can’t wait to make this one. I also love to go to farmer’s markets. This recipe looks delicious. Thanks for sharing.
Definitely one of my favorite things and I only need one or two together. They are quite easy to cook at home and have a wonderful elegant as the starter, or maybe a small thing, garnish with the pasta. It is good that fresh healthy food to prepare things.
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This recipe must really be good with the goat cheese stuffing. I’ll remember to harvest my zucchini flowers next Spring and treat myself and friends.
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druling now….gone to kitchen…
[...] I realized halfway through making these that I wasn’t taking any photos so here is a photo from MediterrAsian Cooking: [...]