Friday, July 3, 2009

Deep Fried Zucchini Blossoms


 
More of nature's bounty from the garden! I don't have a large vegetable garden but zucchini is something I love to grow. I enjoy zucchini cooked so many ways. One of my favorite things to do with my homegrown zucchini plants is to stuff and deep fry the blossoms. I love to grow zucchini just to make these! Occasionally, you can find them at a good farmers market.

In the above photo, you see both the male and the female blossoms. The female blossom grows with the fruit and the male blossom just has a stem.

It can be heart-breaking to cut off the blossoms but as anyone knows who grows zucchini there will be many more to come :)


The female blossoms with a baby zucchini attached are like a delicacy to me. This is an already-stuffed blossom waiting to be dipped in batter and fried:


My favorite stuffing is an herb ricotta combination. I use my very old Fry Baby deep fryer. So good eaten right out of the fryer - crispy and delicious!



There is a wonderful and very informative tutorial for making deep-fried zucchini blossoms here. This is the recipe I use also. There is another very similar recipe here.

I hope you give them a try some time. You'll be in for a wonderful treat!

Ricotta-stuffed Zucchini Blossoms
Printable Recipe

12 zucchini blossoms
1 cup ricotta cheese
1 large egg
1/3 cup freshly grated Parmesan cheese
1 clove of garlic, minced
1 tablespoon fresh basil leaves,chopped
1 teaspoon sea salt

3/4 cup of all-purposed flour
1 cup of club soda

1 1/2 cups of vegetable or canola oil

Mix together the ricotta, Parmesan, chopped basil, egg and salt. Mix until smooth. Place the mixture into a piping bag. A freezer bag with a tiny corner cut off can also be used.

Slice the stems off the male flowers. If the flowers need to be cleaned, gently wipe with a damp paper towel.

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

Whisk together the soda water and flour. The mixture will be frothy at first. Set aside to rest.

Gently open the petals coaxing those that are entwined. Snip off the pistil with a scissors.

Carefully pipe approximately 2 tablespoons of filling into each flower. Twist the top of the petals back together to close. Set the flowers aside.

Heat the oil in a medium saucepan or if you have a Fry Baby or Fry Daddy fill it with about 3-4 inches of oil. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Dip each flower one at a time into the batter soda batter holding them over the bowl to let the excess batter drip off. Set them on a platter.

Test the oil temperature by dropping a small amount of batter into the pan. It's ready if the batter sizzles to the top. Place the dipped 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.

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.

29 comments:

  1. Lovely flashback... I really enjoyed the link that you posted. What a wonderful tutorial that the blogger created. It's interesting that she took her own photos by remote.

    I remembered that there were male and female blossoms but had forgotten how to distinguish them.

    Sounds like a tasty recipe, and Susan, yours are lovely.

    Happy Fourth to you and your entire family. And I'm looking forward to reading about your gourmet group dinner.

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  2. I, too, love zucchine in many different ways. I have never stuffed and deep fried them though. This looks so delicious! I definitely will try this as soon as I can borrow the deep fryer from my daughter. Your blog is beautiful! Come visit some time. Happy 4th!

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  3. I'd love to eat them one day but in Belgium they are hard to get. You only see them in restaurants and is specialist stores unless you happen to have some zucchini plants in your garden witch I don't have for the moment.
    We dip elderflowers in panecake batter and fry them in oil and then dust with sugar.
    This is yummy too.
    greetings and come and visit me.

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  4. I've fallen in love with your recipe. Talk about simply delicious!
    I'll try this one soon. Have a wonderful weekend.

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  5. these look so nice and delicious!. Nice blog too!

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  6. Susan I simply adored this when you did it last year. I'm so glad you flashedback! I do have squash planted this year. I might have to steal a blossom or two to try this. They remind me of 1000 Days Under the Tuscan Sun. Thanks for joining me this week Susan! Hope you have a great SUNNY weekend & Happy 4th

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  7. Pardon me, I had to go get a napkin, because I was drooling on my desk. I love deep fried zucchini blossoms and haven't had them for years. After years of growing squash in California, I have found they just don't care for the heat and humidity here in Florida. BUT, I can get early ones, along with the blossoms. You have inspired me to try them again next year, just so I can have them fried again.

    This is my first visit to your blog and I have a feeling I'm already addicted!

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  8. I had no idea you could eat the blossoms. I've never heard of this, but they look so good. We have a garden full of blossoms right now...might have to try it out.

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  9. I've never grown my own zucchini so I haven't ever eaten a zucchini blossom. They look so gorgeous and sound delicious!

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  10. My Mom use to love this dish and it brings back delicious memories. Happy 4th of July.
    Joyce

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  11. Those look fantastic.. .I was looking at my zucchini blossoms this morning and thinking that soon they will be veggies... Perhaps not!
    Have a wonderful week end and a fabulous 4th!
    ~Really Rainey~

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  12. that looks great! i like zucchini, and i've always seen fried zucchini at fairs and wanted to try it, but i never have. thanks for the recipe!

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  13. That's one of my favorite things about summer - fried zucchini blossoms. yours looks great and you have a wonderful blog.

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  14. Thatis something I have never tried - growing or eating! Looks good ..
    Have a great party tomorrow night...

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  15. WOW! You keep topping the last one! The potatoes, the tomatoes, and now this zucchini blossom post is absolutely gorgeous! Fantastic photo's, and the recipe looks amazing!

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  16. The recipe sounds great.Will have to try it out.Had tried out teh potato one and it turned out great.Thanks.Your pics are amazing!!!

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  17. You are one amazing photographer!!! I love your site!! The zucchini blossoms stuffed or not, is just beautiful!!!

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  18. You've answered my burning question, which is: Will the zucchini still grow if you take off the blossom? So, I'll have to get over that part of it, because I have always wanted to try this. Thanks for the tutorial!

    Best,
    Casey
    Editor
    www.tastestopping.wordpress.com

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  19. This was beautiful, informative, and delicious-looking. I could eat my weight in those blossoms and live happily ever after. Hope you're having a wonderful 4th.

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  20. My friends used to think I was crazy when I would tell them about fried zucchini blossoms...now I can prove to them that I'm now the only one who loves them. Unfortunately, my garden is no more...hopefully to be renovated in the next year or so. I hope you will join me beginning in August for Crock Pot Wednesdays @ Diningwithdebbie.blogspot.com. I love the bright colors of your blog.

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  21. I see zucchini blossoms in the farmers market but have never known what to do with them. Your deep fried blossoms looks so good, cheesy and crispy. Definitely a must try.

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  22. Those look good! I have been wanting to try zucchini blossoms but I have not been able to find them.

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  23. I just found you. What a lovely and colorful blog you have! I'm adding the garden party logo to my blog sidebar too.
    Brenda

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  24. These look great. I have some and didn't know what to do with them. Thanks now I do......I am going to try.............:)

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  25. Catching up here, Susan!
    Your blossoms look delicious!

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  26. I have always wondered how to make the squash blossoms before, thanks for posting the recipe. I might join you for the garden party. I've been posting about my garden all summer, maybe people are tired of seeing it, but I could do a before and after spin on it!

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  27. I thank you all for being so kind to comment and I hope you have an opportunity to try the recipe one day ;)

    ~Susan

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  28. Thank you so much for linking to my step-by-step. Your blossoms look gorgeous.

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