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All about zucchini > Zucchini blossoms
A single plant can produce up to 50 flowers per season. They open in the early hours of the morning. The Italians and southern French have recently opened our eyes to the culinary potential of this wonderful yellow blossom, now available in many markets until the first fall frosts.
Stuffed, they are amazingly delicate: cooked stew meat braised in red wine (or finely chopped leftover braised beef), grated Parmesan, garlic, onion, parsley, salt and pepper. Stuff the blossoms, dip into beaten egg and bread crumbs and fry in olive oil.
For a quicker version, use a filling of ricotta, Parmesan and pine nuts. Gently dip each zucchini flower into fritter batter; deep fry in hot oil and remove when lightly golden.
Once stuffed, like a tomato or pepper, you can roast them, fry them or poach them, giving them your own individual spin!
A little tip: remove the pistil that is found in the center… it can sometimes be slightly bitter.
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
- Remove the pistils from the flowers and trim the zucchini into “pencil points.”
- Using a piping bag, stuff* the blossoms. Careful: don’t overfill them, since they will swell when cooked.
- Gently close up the blossoms around the filling and roll them in plastic wrap; close by making a knot at each end.
- Cook the zucchini blossoms in boiling water for 7 minutes. Remove and cut off the plastic wrap with scissors; place them on a buttered dish in order to give them some shine.
*I like to use a very fine, airy filling. I use langoustine that has been pressed through a sieve, a little reduced langoustine stock and a bit of grated lime zest. I combine everything in a bowl, then gently fold in beaten egg whites.
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