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« Smoked Salmon Pizza with Caramelized Onions | Main | The Big Apple »

08 August 2008

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Comments

Manggy

Goodness, you took the pictures of yourself by remote control? Good job! I can eat the cheese filling by the spoonful as is-- I can only imagine how much more lovely it is fried :)

Sweet Tooth

Thank you for such a great tutorial! I cook with a few of the children at my daughter's Pre-school once a week and we even started a garden this year. So far (I probably started them too late) the zucchini plants are not doing too well. But we have quite a few male flowers. I knew about "stuffing" the flowers, but I did not have a detailed explanation as this one here. Now I just have to conquer my fear of combining a pot of hot oil with a bunch of 4-5 year olds...

noble pig

I must say I am beyond jealous with all these blossoms...I can't find them locally! Yours are beautiful...thanks for sharing them!

[eatingclub] vancouver || js

Thank you for that step-by-step tutorial. Knowing myself, if ever I get to try this, I would just try to RAM the filling into the flower. Your zucchini flowers with stuffing are just gorgeous.

Helen

I have always wanted to make zucchini flowers - or courgette flowers as I know them. I love the idea of using up every bit of the plant. The only reason I don't make them is I am scared of large amounts of hot oil!

Shari

I love the step-by-step pictures of how to do this! Those look absolutely too pretty to eat, but I'm intrigued and will have to keep my eye out for them!
Shari@Whisk: a food blog

Paula

Wow, those look terrific! I love the ricotta stuffing. I've got about 6 flowers that I could pick tomorrow and make a half batch. Your step by step photos are not only helpful, they are amazing!

Paula

Wow, those look terrific! I love the ricotta stuffing. I've got about 6 flowers that I could pick tomorrow and make a half batch. Your step by step photos are not only helpful, they are amazing!

Kevin

Those look good! Unfortunately I have not been able to find any zucchini blossoms.

Alexa

Wow, wonderful step by step pictures. I love Zucchini blossoms... remind me of the south of France.

My Sweet & Saucy

Thanks so much for the post! I am definitely going to make these!

Judy

These look fantastic, and I am going to try your version. Thanks for the pictures and the recipe. I just had zucchini blossoms stuffed with baba ghanoush and fried using a besan-based batter. They were served with a spicy tomato sauce - just a dribble. Fantastic! So many recipes, so little... no, wait, I am going to make time!

mary C.

Those look amazing.

I had stuffed zucchini flowers once at a an amazing restaurant. They drizzled a little honey on them, and that savory/sweet marries so well. Just thought I would share.

deanna

Gorgeous tutorial! It's funny, we did almost the same recipe on the same day. Yours look much lighter and tastier than mine! Cheers...

Alex Rushmer

These look stunning. I didn't realise you could eat both the male and female flowers. I'll get straight into the garden with a pair of scissors now!

Coffee and Vanilla

Beautiful... I was always wondering how this is done... thank you for sharing this tutorial :)
Margot

Jonathan

Wow. These look amazing. They always have such a great texture. Did you find that the flowers themselves tasted of much?

We had something very similar at Roussillon in London recently, where the chef, Alexis, put on a special floral menu for us.

http://aroundbritainwithapaunch.blogspot.com/2008/07/edible-flower-tasting-menu-at.html

Great stuff and beautiful photos.

Becky

these are so beautiful! ricotta and garlic...yum.

Scott at Realepicurean

I've seen these a few times before (River Cottage first, I think) but never tried them. One of the list, methinks!

Laurie Constantino

Beautiful pictures of one of my favorite foods! Great job, Syrie!

Scila

In Italy squash flowers r popular in summertime. I like to fill them with a small cube of fresh mozzarella cheese and an anchovie, then I dip them in a light batter made with flour and beer and I fry them in olive oil, add some salt and u can taste heaven in a bite. Luv ur site!!! Greetins from Italy

Sally Parrott Ashbrook

I simply adore squash blossoms, especially stuffed with something delectable. :D

Bellini Valli

I tried these in Greece with feta cheese. I wish I could find squash blossoms at our farmers market to enjoy this special treat:D

Erin @ dessert girl

Wow, I definitely did a double-take on that one! I've never heard of stuffing zucchini flowers, but I think I may have to try it!

Hilary Sheaves

They look simply marvellous. And love that ring.... mama

Charlotte

This is an excellent recipe. I followed it exactly..and loved the flavor and simplicity..especially the tempura..it doesn't get any easier than that, and it turned out perfect.

I'm thinking of trying cream cheese next time just for fun.

Five stars!

Thank you!

Corinna

I made these tonight with blossoms from my garden. They turned out so nicely, thanks to your detailed instructions and photos. Raves all around from my guests. Well done! Cxx.

Susan Plunkett

Extremeley terrific directions. So desciptive and easy. I wish every recipe was this well written.

BRYAN ADAM

NICE WAY TO DISCRIBE THE RECIPE
I TRIED IT AT HOME ITS VERY TASTY..

----------------------

BRYAN

vancouver flowers

Philippine flowers

Hmmm... Looks interesting! I never knew that before. Wish I can also have a taste of it in myself. Anyway, I've been looking for topics as interesting as this. Looking forward to your next post.


-fern-

Michael Gentry

Cover tightly and cook over moderately high heat until just tender when pierced with a knife, about 10 minutes. Uncover and cook until the liquid is reduced to 3 tablespoons, about 2 minutes longer. Transfer the zucchini blossoms to a platter and drizzle the pan juices on top.


-----------------------------


Michael Gentry


"dofollow"> vancouver flowers

Term Paper

This Recipe of Zucchini Blossom is very easy to cook and We can also serve to our host's.But I don't no Its Zucchini Blossom is testy or no.Any ways.I will try.

Flowers Japan

Just wondering, if i can use this information for my research paper's project. However, i admire the way you present your words ... Thank u anywys..

kimooa

My God! I am hungry! Too delicious!

sharleen flowers2world.com

Great Effort..
I never knew that before. Wish I can also have a taste of it in myself.

Jenny

Thank you for such a wonderfully laid out instruction and visual presentation of this treat! My father-in-law has both squash & zucchini in his garden & now I have the tools to make this delish looking dish!

Nita Green

These are SOOOOOOOOOOOOO good! Exquisite! I agree that this tutorial made it really easy . . .for my daughter to make them. I supplied the grilled tilapia, zucchini and portobellas, but the blossoms were the main attraction.

Carmella

These are really what I was looking for your pictures are wonderful, I was thinking of putting in the squash flower mozzarello and prociutto ham. Thank you for sharing this for me.

Mohannad

Dear,
I followed your steps, and I got amazing taste from this sweety blossom :)
My question is: why did you use Soda?

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