Stuffed Zucchini Blossoms
Another year, another failed attempt at a zucchini crop. Why oh why does this otherwise simple squash plant continue to foil me! My mother-in-law lovingly brings me her wonderful zucchini produce every year and I look at my pitiful, withered plant and wonder, what have I done wrong? I’ve tried it in the raised garden bed, in the ground, and in a pot, all with equal levels of failure. I have planted them early, I have planted them late; failure. This year I purchased a seedling which started to produce flours only to later shrink and die. Meanwhile, my compost bin has spontaneously produced pumpkin plants without any water or attention. Perhaps I should try sprinkling zucchini seeds in the compost bin next year and cross my fingers.
While I may not have produced a single zucchini this year, I have been blessed with many squash blossoms. This delicious Italian recipe for Frittelle di fiori di zucchine litterally translates to zucchini blossoms stuffed with mozzarella. The blossoms of any squash plant are edible and delicious. When you are harvesting, it is best to go outside first thing in the morning and pick them while the blossom is open. Be careful to pick only the male blossoms. They are on the plant only to fertilize the female blossoms and do not turn into zucchini. You can tell the difference because the female blossom is attached to the zucchini and falls off as the fruit matures. The female blossom will have what looks like a tiny zucchini attached to the bottom. The male blossoms have a long, narrow stem with no fruit attached. Make sure to leave behind at least one male blossom for fertilization.
Harvest your male blossoms throughout the week and store upright in the refrigerator in a plastic bag until you have colleceted enough flowers for the dish.
When you are stuffing the blossoms, make sure to fully close them around the cheese. I have tried this with mozzarella and halloumi cheese and both are delicious.
Looking for other ways to use up zucchini blossoms? You can stuff them with herbs and cheese and bake them, add them to pastas or frittatas or top them on your favourite pizza.
Stuffed Zucchini Blossoms
Adapted slightly from Rosetta Costantino, Cooking with Rosetta
1 cup all-purpose flour
1 tsp kosher salt
1 large egg, lightly beaten
3/4 cup cold sparkling water
oil for frying
12 zucchini blossoms, stems attached
6 ounces of whole milk mozzarella or halloumi cheese
Rinse the blossoms, remove the pistil and any insects that might be hiding inside.
Slice the cheese into squares or logs, small enough to fit deep inside the blossom, so that you can fold over the petals to fully enclose the cheese.
Place the flour and salt in a bowl and make a shallow well in the center. Place the beaten egg in the well and mix it into the flour with a fork. Stir in the water, pressing any lumps with the back of the fork to remove. Mix until the consistency resembles pancake batter. When you lift some batter with the fork, it should fall in a ribbon. If the batter is too thick, add a little water, 1 teaspoon at a time. If it is too thin, add a little more flour.
Pour the frying oil in a heavy-bottomed sauce pan until it is 2 inches in depth. Heat the oil until 365F. When the oil is got enough, dip a stuffed flower into the batter and turn it to coat. Transfer the blossom to the oil Repeat, frying 3-4 at a time, without allowing them to touch each other in the oil. Fry the blossoms on both sides just until the batter is cooked through, about 2 minutes. When done, the batter will be golden. Drain on a paper towel and repeat battering and frying with the remaining blossoms. Let it cool for a few minutes as the cheese will be very hot. Serve immediately with salt, if desired.