Zucchini is a great plant for a newbie -and oldie- gardener.
They are easy to grow. It doesn’t need too much attention. Just decent soil. And there’s nothing outrageously tricky in terms of watering. They also produce veggies for a long time; Just be sure to pick them before they get huge! They are the most flavorful when they are maybe 3-4 inches wide and 5-6 inches long. (This can be a rookie gardener mistake… it’s fun to see this HUGE veggie come out of the garden, but it’s not going to taste as good as it could.)
However… There is one problem with zucchini.
Yes, the produce for a long time, but they also produce A LOT for a long time.
A few nights ago, after staring at about fifteen zucchini’s on my kitchen counter, I began looking around for new zucchini recipes to help make sure we don’t get too bored. (Not even kidding. Fifteen Zucc’s.)
In my searches I kept coming across recipes for zucchini blossoms.
Zucchini blossoms are the flowers that appear as the plant is producing a fruit. They are a very beautiful, vibrant orange when in full bloom, but they wilt as the fruit gets larger and ready for harvest.
There are female and male blossoms. Female blossoms are attached to the zucchini, male blossoms aid in pollination and will not bear a zucchini.
A female blossom. You can see the developing zucchini.
Male zucchini blossom.
Although it wouldn’t help with my growing zucchini collection, I thought with all the big blossoms on my zucchini plants to give Fried Zucchini Blossoms a try.
They looked similar to tempura, but tasted almost like a mozzarella stick thanks to the warm, melty cheese I stuffed in the blossom. My backyard basil added great, subtle pepper flavor and sweetness and the lemon had the right amount of tart to add depth to this fun appetizer.
These are great on a summer evening with a glass of cold moscato.
- 1 Cup Ricotta Cheese
- 1/2 cup Parmesan Cheese
- 1 Lemon, juiced and Zested
- 1/4 Cup finely chopped Basil
- S&P
- 1 1/2 Cup Flour
- 1 Tbs. Baking Powder
- 1 1/2 cup soda water or beer
- 10 Zucchini Blossoms
- Vegetable Oil for Frying
- Wash Zucchini blossoms thoroughly, but do not soak in water. Be sure to look inside the blossom and check for bugs and dirt.
- Mix together all stuffing ingredients in a medium bowl then add salt and pepper to taste.
- Stuff each zucchini blossom with the filling. Be sure to wrap the petals closed once stuffed to "seal" the blossom.
- In another bowl, mix the batter ingredients together, carefully whisking in the beer or soda water.
- In a heavy bottom pot or pan (we use a cast iron skillet) heat about two inches of oil until shimmering. Dip the blossoms in the batter mixture and turn until coated. Fry in batches for about two minutes or until the batter is golden brown.
- Remove from oil and place on a paper towel lined plate to cool.
- Enjoy!