It’s Spring! Backyard gardeners are prepping their soil, checking seeds, or veggie starts. Anticipation of summer harvests looms in the air.
Since moving to Oregon I have had the worst luck trying to grow zucchini. In fact I haven’t harvested one full grown zucchini in 10 years! In my Southern California garden, I couldn’t pick or give them away fast enough.
I have much better luck harvesting the zucchini flowers and cooking them. Those I can grow in abundance.
Clean the flowers gently in cool water. 
Stuff with ricotta mixture. Pedals of flowers are delicate so handle with care.
Fry blossoms in a good olive oil and drain well.
Oh so yummy results!
Fried Squash Blossoms
2017-02-11 06:45:02
Recipe yields 12-16 flowers
Ingredients
- • 12-16 zucchini flowers
- • 1 cup fresh ricotta cheese
- • 1 egg yolk
- • 2/3 cup grated Parmigiano-reggiano divided
- • 1 cup all purpose flour
- • Vegetable oil for frying – generous amount
- • 12 ounce beer or seltzer or club soda
- • 1 handful fresh parsley finely chopped
- • Kosher salt and freshly ground black pepper
Instructions
- Carefully open each flower (use your fingers to open up the middle). Take out pollen stem. Gently rinse the flowers – try not to damage the thin petals. Lay on a tea towel and pat dry.
- Stir together ricotta, egg, ½ of the parmesan and 1/8 teaspoon each of salt and pepper.
- Fill a piping bag (or Ziplock with corner cut off) with the cheese mixture and pipe a tablespoon or so into each flower. You can also use a small spoon to stuff the flowers. Gently twist end of blossom to enclose filling.
- Whisk together flour, parsley, generous pinch of salt and a few grinds of pepper. Slowly pour beer or seltzer into the mix and stir – eliminating any lumps.
- Heat a generous amount of oil (1 inch or so) to 375° in a large heavy skillet. Dip blossoms in batter to thinly coat. Carefully add to hot oil, fry, and flip halfway through frying until blossoms are golden and crisp – about 2 minutes. Remove and place on paper towels.
- Sprinkle salt and pepper while hot. Serve with tomato dipping sauce.
Christina's Food And Travel https://christinasfoodandtravel.com/
Serves 4
Tomato Dipping Sauce
Save RecipeIngredients
- • 1 garlic clove minced
- • ¼ tsp pepper flakes or small red pepper minced
- • 2 tablespoons olive oil
- • 1 ½ pounds plum tomatoes, finely chopped
- • ½ cup water
- • ½ teaspoon sugar
Instructions
- Cook garlic and red pepper in oil in a heavy saucepan over medium heat, stirring until garlic is slightly golden, only about 30 seconds.
- Add tomatoes, water, sugar and ½ teaspoon salt.
- Simmer uncovered, stirring occasionally until thickened about 25-30 minutes.
7.8.1.2
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https://christinasfoodandtravel.com/squash-blossoms-stuffed-with-ricotta/Nutrition
Calories: 94 cal
Carbohydrates: 7 g
Fat: 7 g
Sodium: 10 g
Protein: 2 g
Fiber: 2 g