today we finally made it to the Orleans Farmers Market. it was awesome! a few of the tables had zucchini flowers. I keep meaning to pick some of our own zucchini flowers in our backyard garden, but have been too scared about it. i don’t want to hurt them, and there still isn’t any zucchini growing!!! the only time I’ve eaten stuffed zucchini flowers, plus zucchini flower pasta sauce and zucchini flower pizza, was in Italy on the Amalfi Coast. I couldn’t get enough of them. so delicious!!! so I had to buy some today at 50 cents a piece. over at taste buddies there is an amazing recipe and tutorial for making ricotta stuffed fried zucchini flowers. so that is what I followed! they came out great. things would have gone a lot better though if I had been making these at home and not at the cape house. sadly I had no measuring cup nor frying pan. need to get some for the cape house immediately!!! they didn’t come out as crispy or brown as I had hoped. P.S. gotta admire and love the old school 1970’s cape plates below. I super puffy heart love them
Ricotta & Garlic-stuffed Zucchini Blossom Recipe – copied from taste buddies
12 zucchini blossoms (I only had 6 so I tried to halve the recipe)
1 cup of ricotta cheese
1 large free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano
1 clove of garlic, minced (it never said when to add this in – so I omitted it)
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 (I used olive oil)
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. (mine didn’t have any baby zucchini attached)
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.