Fried Zucchini blossoms are probably one of the most requested recipes in class.
There are so many ways to prepare them it is fun to experiment.
flour and water batter for ricotta filled blossoms
Here in Tuscany they are usually filled with fresh sheep’s milk ricotta and batter fried. I have several recipes, from the simple flour and water, flour and sparkling water, flour and beer batters to a richer batter with egg yolk mixed in with the flour, white wine, nutmeg and then the whites whipped and folded in.
In Rome, I adore the mozzarella filling with salty bits of anchovy inside.
One of the fanciest recipes I had was a whipped cod mousse inside a fried flour, done in an egg and breadcrumb crust. The crunchy crust was perfect with the mousse filling.
In Rome the same idea of the blossoms, anchovies and mozzarella also appear on Pizza.
Recently I have been making a Zucchini Sformata using the blossoms to line the molds, it is very pretty and easy to make.
Today’s harvest- girl blossoms with zucchini’s and one eggplant
We are getting tons of zucchini and not so many just boy blossoms- so if I can harvest them early in the morning we can use the blossoms for frying too. Next year will only plant two zucchini plants as we are already overloaded with zukes.
Here is my richer batter-fried version, I like it as it reminds me of a chili relleno batter.
Fiori FrittiFried Squash Blossoms ( both zucchini and pumpkin, so a long season)
16 zucchini flowers
1 1/2 cups flour
2 eggs
white wine
nutmeg
salt
oil for frying
Prepare batter:
In a soup bowl, blend flour, salt and nutmeg with 3 tablespoons olive oil and egg yolks. Save the whites. Mix well to remove lumps. Thin with a little wine mixed with water.
Let rest 1/2 hour.
Clean flowers: remove the stalk, stamen and sepals. The flowers can also be filled with ricotta cheese or mozzarella and a piece of anchovy.
When the flowers are ready, heat the oil for frying.
Whip the egg whites stiff and fold into the batter.
Dip flowers into batter letting excess drip into bowl. Hold the flowers closed as you roll in batter to cover totally.Let excess drip off before placing in hot oil.
Lay the blossom in carefully.Do not crowd!
Let crisp on one side and turn when crisp.
Drain and sprinkle with salt.