Until about 12 years ago, I had no idea that the lovely yellow blossoms that grow on zucchini’s were edible. The first time I saw them in a recipe, I was immediately intrigued, so of course as soon as I spotted them at a farmers market I bought some and went home to make them. I quickly fell in love with this delicate edible blossom.
I’m one of those people who love to know the history of food, where does it come from, how is it prepared and what does it taste like. I soon found out this beautiful blossom was very popular in Italy. They're plucked directly from the zucchini plant and grow very easily. They can be prepared any way but battered and deep fried is most common. If you want to impress others, I guarantee these will be a great topic of conversation not only because of their beauty but especially because of how they taste. They’re a perfect appetizer for any gathering. They don’t have an overly flowery taste as you would expect a flower to have. They have a subtle and delicate hint of squash flavor and their delicate texture gives them a different sense. I can only describe them as magical.
I stuffed these with homemade ricotta, lemon zest, salt and cracked black pepper. The batter is made of flour, salt, cracked pepper, lemon zest, finely chopped parsley, and a 12 oz bottle of a lager beer. It’s truly decadent!
If you decide to make these, be sure to use them as soon as you purchase them because they will wilt very fast. You also want to rinse them gently under cool running water and open up the blossom to ensure there are no insects and to remove the pistil and stem. They process of cleaning and preparing the Blossoms must be gentle to not tear the petals. The extra work is worth it in the end!
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Alright, let’s get cooking!