Monday, July 15, 2013

Deep Fried Zucchini Flowers

I love eating flowers. Just the idea of it makes me smile. I especially love eating flowers that have a tiny baby zucchini attached!

Zucchini flowers are just the right size for a filling of: fresh bread crumbs, parmesan cheese and chopped basil. Twist the flower ends to hold in the filling. Roll the flowers through a batter of: chickpea flour, baking soda, water and salt. Fry in hot vegetable oil until brown on both sides. Remove to paper towel and sprinkle with a bit of salt. Eat warm and smile. :)

The great thing about zucchini is they're always making more flowers!


JoyD said...

Hi Amy Jo,

My version is to stuff the blossoms with ricotta cheese flavoured with basil, salt, pepper and an egg and maybe a few bread crumbs to bind. You can dip them in an egg wash mixture and then fry lightly on olive oil to carmelize for a golden touch and some texture. Sometimes I don't bother with the egg wash. Then put in a slow oven to cook the egg in the stuffing. It's a nice entrée - that's a starter here (not the main as in North America) and it's forgiving if the aperitif hour lasts a little longer.

Missing my vegetable garden in Saskatoon!

Amy Jo Ehman said...

That sounds delicious! I'll try that tonight as I seem to have had an explosion of zucchini flowers!!