When zucchini season is in bloom, the farmers' stalls are brimming with baskets of zucchini and containers of bright yellow, orange and green zucchini blossoms. The garden zucchini patch is not just for zucchini anymore. Zucchini plants produce blossoms with thick stems and female blossoms with a thinner stem. There is no difference in taste between the male and female blossoms; they are both delicious prepared in a variety of ways.
Handle with Care
The zucchini blossoms are fragile and are best cooked within two days from the time they are purchased or harvested. Look for fresh blossoms that are bright in color. They can be stored until the next day by placing them between sheets of damp paper towels and sealing them in a plastic bag. Store them in the vegetable drawer of you fridge.
Preparation
The zucchini blossoms are prepared for cooking by rinsing the inside of the blossoms to remove any dirt or small insects. Pat dry with paper towels. Remove stamens. The stems can be left intact or removed.
Zucchini Blossom Recipes
The recipes listed below showcase two different methods among many of preparing the zucchini blossoms.
In the Fried Zucchini Blossom recipe, the blossoms are dipped in a milk/beer/flour batter and fried until golden brown. .
Fried Zucchini Blossoms
Serves 12
Ingredients:
- 36 zucchini blossoms
- 2 cups milk
- 1 cup beer
- 1 ¾ cups flour
- 2 eggs
- ½ tsp salt
- ½ cup (125 ml) canola or vegetable oil for frying
Method:
- In a large bowl, beat eggs with whisk.
- Add flour and salt and whisk until well combined.
- Add flour and beer and whisk until well blended
- Heat oil in large skillet until hot.
- To test if the oil is ready for frying, add a few drops of the batter. If it sizzles, the oil is ready to fry the zucchini blossoms.
- Using tongs dip the zucchini blossoms into the batter and fry until golden, turning them halfway through cooking.
- Place on paper towel lined platter to absorb oil.
- Serve hot!
The Zucchini Blossom Frittata is a mixture of eggs, milk, two types of cheese, and topped with zucchini blossoms and fresh mint leaves.
Zucchini Blossom Frittata
Serves 6
Equipment: Oven proof skillet
Ingredients:
- 3 tbsp olive oil
- ½ onion, chopped
- 6 eggs
- ½ cup milk
- 1 cup shredded Asiago or Mozzarella cheese
- 1 cup grated parmesan cheese
- salt and pepper to taste
- 12 zucchini blossoms (washed, stems and stamins removed and patted dry)
- fresh mint leaves, chopped
Method: Preheat oven to 350 º F.
- Heat the 3 tbsp olive oil in skillet on medium heat
- Add the chopped onion and cook for 1-2 minutes, until soft.
- Meanwhile, whisk the eggs with milk in a bowl until light and fluffy.
- Add salt and pepper to taste.
- Add the Asiago or Mozzarella cheese and the Parmesan stir until well mixed.
- Pour over the onion in the skillet.
- Cook until egg mixture begins to set.
- Arrange the zucchini blossoms over the top in a sunburst pattern and gently press into the egg mixture.
- Place in preheated oven and bake until the top of the frittata has set.
- Remove from oven.
- Sprinkle with mint leaves.
- The Zucchini Blossom Frittata can be served warm or cold.
Zucchini and Leek Oven Frittata is another delicious frittata recipe.
