Wednesday, July 21, 2010

Zucchini blossoms two ways

You probably don't need another knucklehead food writer going on and on about the culinary wonder that is the zucchini blossom.

So here's the deal. I'll promise not to be tiresome about how great these things are if you promise to overnight ship to me (chilled, of course) every male blossom in the garden that you do not intend to eat. (Yes, the males don't produce any fruit on the plant and so they are the ones to, er, snip. And who are you calling a food writer, anyway?)

Long story short, I score a lot of blossoms this time of year. Rarely does a petal go to waste.

Here's last night's batch, all cleaned up (the stamens, or reproductive organs of the flowers, removed) and ready to go — prepared a couple different ways.

The battered and fried way

Fried zucchini blossoms could not be simpler to prepare. Just mix together some flour and club soda, salt and pepper, then lightly coat the blossoms. (Make the mixture on the thin side and you'll get a lighter result, like tempura; that's how I do it.)

Drop them into hot (not just warm) olive oil and fry until one side's slightly crisp.

Turn and let the other side have a chance to crisp, and you're done.

Let the blossoms cool a minute or two, then have at it.

They won't last long.

The whatever comes to my mind way

I saved four of the blossoms from being battered and fried, but the buggers got tossed into a pan anyway — this time with olive oil and garlic, walnuts and a little hot pepper.

In the freezer were some of my homemade squid ink ravioli, filled with ricotta and walnuts.

And so there you go.

Oh, one other thing. Be a pal, would you, and shoot me an email with the tracking number after you ship off those blossoms.

I promise to take good care of them.


Shandy said...

As lovely as your invitation was to send you male zucchini blossoms, I find your inspiring recipes suited to hording and using my own fresh blossoms . . . a first for my kitchen. I enjoyed your simplicity of writing and yet you add a wonderful touch of humor.

Mister Meatball said...

Aw, shucks!

And thank you.

Proud Italian Cook said...

Did you get these from your beautiful garden? I haven't had any yet this summer... I'm drooling!

Mister Meatball said...

Yep, from the garden.

Be patient, they'll probably all come at once.

Jeannie said...

Pity zucchini doesn't grow in this part of the world...would love to taste it. Would be a first for me in eating blossoms of any kind. Certainly looks good enough to eat. I have a male papaya tree with lots of blossoms, I wonder if they are of any good?

Carbohydrate Facts said...

The first time I read someone's blog about eating the blossoms, I thought for sure they were pulling my leg. But I guess people really do eat them, interesting. Haven't tried have never really seen at the market, gonna have to look a little harder.

Unknown said...

Home made squid ink ravioli? Mr. Meatball, this is over the top.

Anonymous said...

To think I used to make these when I lived in Stamford:Gin

Chef Dennis Littley said...

I will never get tired of seeing zucchini blossoms!! yours look so good in that batter!! I plan on making a few more things with mine, I just love them!!

Anonymous said...

You inspired me to try the fried blossoms from my garden, and they were wonderful. Never knew how easy they are to make. Thanks MM!

Pat @ Mille Fiori Favoriti said...

I can't find the blossoms in the market any longer so the seasom must be over :(