My dad had bought me some zucchini seeds to plant last year when I was coming back to Vancouver. And I did plant them in the spring! Soon my zucchini plants grow so big and started to flower on a regular basis. Some would fall off and turned into zucchini but some flowers just stayed flowers!
I knew from my last summer’s travel to Sicily that they stuffed and fried them. They were served as an afternoon snack fresh. I was inspired by Sicilians taking advantage of falling flowers! So, I decided to transform my beautiful flowers into a yummy recipe!
The recipe I prepared is a simple and clean deep fried zucchini flowers. The ingredients I used are borrowed from Italian cuisine. Feel free to change the into your own culture’s taste bud and enjoy them your way! There is absolutely no end to how you can be creative and trans formative when we get to cooking!
Stuffed Zucchini Flowers
10-15 Zucchini Flowers
½ cup Ricotta cheese
½ cup Parmesan cheese, grated
1 garlic clove, minced
2 egg yolks
Salt and pepper
1 cup all purpose flour
½ cup cornstarch
1 ½ teaspoon baking powder
3 cups vegetable oil
- In a medium bowl, mix together ricotta, Parmesan, garlic, egg yolks and salt n pepper.
- Gently open the blossoms and fill with about a tablespoon of filling with a small spoon. These blossoms are very fragile; so make sure they are not ripped in the filling process.
- Twist the tip of the flowers to close and encase the filling.
- Sift the flour, cornstarch, salt n pepper, and baking powder.
- In a small pot, heat oil to reach 350F. Then, fry flowers for about 5 minutes or until light golden color and crispy (Make sure not to fry too many at the same time, since this makes the oil temperature to decrease which makes the flowers less crispy and soggy. It is best to fry them in small batches and bring oil to 350F before next batch).
- Place flowers on a paper towel and serve while hot!
Please Note that you can prepare the filling a day a head and flowers stay fresh if wrapped in paper and kept in the fridge.