Wednesday, June 30, 2010

Summer Pleasures: Stuffed Zucchini Blossoms

blossoms2

Lucky me.

I just happened to walk into my local cheese shop for a wedge of my weekly addiction and the owner just happened to have these pretty zucchini flowers on the counter fresh from his garden.



I have always been intimidated by zucchini blossoms.
What do I do with them?

My friends' moms used to dip them in flour and egg and fry them, and they were such a delicacy. I hadn't thought about them in years.

Paul was kind enough to show me how to stuff them and fry them but I didn't need him to show me how to eat them.



They were SO DELICIOUS!

Right place at the right time. Who knew I would be getting a zucchini blossom lesson on a weekday morning?

What a treat. Thanks Paul!



Paul's Stuffed Zucchini Blossoms:

8-10 fresh zucchini flowers/blossoms
1 lb. FRESH ricotta cheese (using fresh ricotta makes a world of difference)
1 egg
handful of Parmigiano Reggiano
handful of Pecorino Romano
mixed fresh herbs such as: chives, parsley, basil & mint
salt & pepper

Mix ricotta mixture together, beat until nice and creamy.

Carefully open the blossoms and spoon the mixture into the blossoms, closing the petals to secure the cheese mixture.

In olive oil, lightly saute the blossoms, turning them over after a minute or two, they should be golden brown on each side.
Be careful when flipping them, using a fish spatula makes the job easier.

Drain on paper towels and pick them up by their stems and ENJOY!



I know all the right people!

16 comments:

The Japanese Redneck said...

Okay, this is something I've been meaning to try for the past 2 years since I've been reading blogs.

Now, I'm definately going to have to try it. I'll have to go see how many blooms are in the garden this afternoon.

Julie said...

I'm waiting impatiently for our zucchini to blossom. I'm so jealous of your zucchini blossoms AND your cheese shop! I can't wait to try this recipe!

kat said...

How awesome! We had them on the farm this weekend stuffed with goat cheese & then tempuraed, amazing

Ciao Chow Linda said...

Zucchini blossoms are one of the best summertime treats. I'm glad you got a chance to try them. So far, I've been letting mine die on the plant and eating just the zucchini, but I will get my fix in before too long. Try them stuffed with mozzarella and anchovies and dipped in a light batter, then fried. They are sooo addictive that way.

Claudia said...

You do know the right people. I stuffed and fried the ones from my garden yesterday. Alas and alack, I have never seen them in a store. And you are correct - utterly scrumptious.

Patsyk said...

OMG, Stace! I've never been so lucky to find these treasures! Love that you stuffed them... they look irresistable!

Lisa in DE said...

Those are a decadent treat! I've had them fixed just that way with cheeses and herbs. Yum. Yes, you do have great Karma!

doggybloggy said...

mmmmm - one of my all time favorites - ricotta, pecorino, scamorza and a little basil stuffed inside an egg battered blossom is the flavor of summer!

Dana said...

I always see those things in the farmers markets around here and never know quite what to do with them. I had heard they are terrific fried but I hate to fry. I saw them recently sliced on pizza!

Proud Italian Cook said...

Ooooh, I can't wait for my blossoms to appear so I can make these at least just once this summer. I can never find them in a store out here. I saw them on a pizza too, can't wait to try that!
What a nice surprise you had.

Jen_from_NJ said...

What great timing Stace! I'll have to get my hands on some zucchini blossoms!

denise s said...

Wow, They are beautiful. I have three plants on my deck that keep me in flowers. I'm going to try them without egg or flour batter like your recipe. I also use them in a frittata with shallots for a yummy breakfast.

alcalyan@sbcglobal.net said...

new to your website all the way down from Texas! interesting recipes and love your garden. send more pics, need to add some color to my backyard. Y'all take care now.........hear?

tasteofbeirut said...

the gardener here used to throw these blossoms by the thousands; not anymore! It will have to be over my dead body! Love your recipe because it is not requiring frying them in a batter. Delicious!

A Feast for the Eyes said...

I just bought a well-established zucchini plant. To my hubbie's consternation, I want the blossoms. Tyler Florence deep fried them, and he gave me the dish to taste (I'm such a name dropper, huh) and I loved it. Coming, soon!

dm said...

Oh thank you for giving us a very easy recipe. I planted courgette seeds (zucchini to those in the states) and got several healthy plants. I only planted them to get the flowers because they looked interesting. I'll go out tomorrow to get the ricotta.
Thanks again.