Zucchini Blossoms
They really are lovely flowers... bright, cheerful yellow blossoms hiding amongst large green leaves of the vine. Eventually they die, leaving behind long green fruit that people struggle to give away. But the flowers are quite lovely. And guess what? They taste like zucchini!
I had heard tales of people cooking and eating the blossoms, but never seen an actual recipe. Then last weekend while at the local Farmer's Market one of the flower vendors was selling them, ten for one dollar. Can't really go wrong with that. I asked the vendor how he would prepare them. His reply? Deep fry.
Now I'm not much of one for fried foods, particularly deep fried foods. I don't even own a deep frier. Certainly there had to be a better way. Luckily another lady who was there to buy flowers came to my rescue. She stuffs them with herbs and goat cheese before breading them and lightly frying or baking. That I could do.
So I took the home and in between painting my kitchen cupboards (the bottom cabinet doors are now a fresh minty green, I might add) I mixed together some goat cheese, minced garlic, and chives from my 'garden'. This I stuffed into each stamen-removed blossom. I lightly twisted the flowers closed before coating them in flour, then beaten egg, and lastly panko. These I then fried until crispy. A little marinara sauce on the side... ahh, heaven. Crispy, juicy, creamy... with a flavor similar to fried zucchini rounds, only much better. And if goat cheese isn't your thing, well, I think an herbed cream cheese would work nicely. Or maybe even a little mozzarella ball hidden in each blossom? Who doesn't love melty mozzarella?
I wonder what else you can do with these lovely little flowers? Any suggestions?
I think zucchini blossoms are my new summertime treat.
I had heard tales of people cooking and eating the blossoms, but never seen an actual recipe. Then last weekend while at the local Farmer's Market one of the flower vendors was selling them, ten for one dollar. Can't really go wrong with that. I asked the vendor how he would prepare them. His reply? Deep fry.
Now I'm not much of one for fried foods, particularly deep fried foods. I don't even own a deep frier. Certainly there had to be a better way. Luckily another lady who was there to buy flowers came to my rescue. She stuffs them with herbs and goat cheese before breading them and lightly frying or baking. That I could do.
So I took the home and in between painting my kitchen cupboards (the bottom cabinet doors are now a fresh minty green, I might add) I mixed together some goat cheese, minced garlic, and chives from my 'garden'. This I stuffed into each stamen-removed blossom. I lightly twisted the flowers closed before coating them in flour, then beaten egg, and lastly panko. These I then fried until crispy. A little marinara sauce on the side... ahh, heaven. Crispy, juicy, creamy... with a flavor similar to fried zucchini rounds, only much better. And if goat cheese isn't your thing, well, I think an herbed cream cheese would work nicely. Or maybe even a little mozzarella ball hidden in each blossom? Who doesn't love melty mozzarella?
I wonder what else you can do with these lovely little flowers? Any suggestions?
I think zucchini blossoms are my new summertime treat.