Stuffed Zucchini Blossoms

The delicate flower of young zucchini is something I look forward to each summer. They are a real delicacy in most countries however, they grow in abundance in their native Central America.

When I was in Oaxaca, Mexico, I'd see mountains of the flowers being sold in the local markets. Not so in Vancouver. So when I did finally see the prized blossom I bought as many as I could. I bought both male and female blossoms. Female blossoms grow directly out of the zucchini fruit whereas the male flowers grow directly on the stems of the plant.

Using the word 'stuffed' with 'zucchini blossoms' just seems wrong on all levels however I cannot find a better word and judging by all the other recipes out there, neither can anyone else. I looked up 'stuff' in a thesaurus and some of the synonyms included 'overload', 'force', 'ram' and 'jam'. All wrong. I was hoping to find a word that would better describe the way you have to tenderly fill the blossoms with the ingredients.

I guess sometimes literality trumps sounding pretty and delicate because the blossoms are literally stuffed with a creamy mixture of ricotta, garlic, fresh basil, egg and a little salt. They are then dipped in a light batter of flour and soda water and then deep fried for a few minutes.

While it almost seems a sin to deep fry such a delicate thing the result is worth it because they remain just as delicate to eat. The batter coats the flowers ever so lightly but still has a satisfying crunch when you bite into its warm, creamy centre.

Ricotta & Garlic-stuffed Zucchini Blossom Recipe

12 zucchini blossoms
1 cup of ricotta cheese
1 large free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano
1 clove of garlic, minced
4 fresh sweet basil leaves, finely chopped
3/4 tsp of sea salt
2/3 cup & 1/8 cup of all-purposed flour
1 cup of soda water
1 1/2 cups of vegetable or canola oil

Method:

Step 1: Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg and sea salt.

Step 2: Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don't have one, use a freezer bag and then cut a corner off and use it as a make-shift piper. Do this just before you stuff the flowers.

Step 3: Slice the stems off the male flowers. If you need to clean the flowers, gently wipe them with a damp paper towel.

Step 4: Slice the baby zucchinis into strips ensuring the head is still attached to the flower.

Step 5: Now whisk together the soda water and flour. The mixture will seem quite frothy, this is normal: it just needs to relax. Set aside.

Step 6: Gently open the petals. It may take a few tries as they can be entwined.

Step 7: Remove the pistil by snipping it off with some scissors.

Step 8: Gently pipe about 2 tbs of filling into the flowers. They will swell up as you fill them.

Step 9: Twist the top of the petals together to close the flowers.

Step 10: Set the flowers aside. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Step 11: Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off.

Step 12: Test the oil to see if its ready by dropping a little batter in. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes.

Step 13: Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.

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]

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!