The Birds & Bees & Zucchini Blossoms, Please!

I’m stuffed!

Just kidding! That’s not really possible– but I am enjoying the sweet, seasonal delight of Zucchini Blossoms. If summer tastes like anything, I’d put my money on them.

Zucchini is already an incredibly versatile veggie: raw, sauteed, battered, grilled, baked, noodled into faux-pasta, and now stuffed!? Never mind that fact that it’s shaped like a…a…bat! (phew!)

You may think you are so over zucchini, but– if you haven’t tried a STUFFED ZUCCHINI BLOSSOM, I triple-dog-dare you to do so immediately! The season is short, and once the zucchini launches into its (fruit?) production, it’s over– so get it while it’s good.

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The zucchini blossom is the bright yellow (how Sunny Side) flower on the plant. The male flowers bloom and the female flowers…BOOM!

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Didn’t see that coming, did ya? (TWSS) The male blossoms are there to look pretty–so you can cut them and eat them without disturbing the plant.  Leave a few alone so they don’t feel so useless though! (eye roll)

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This is a female– see the baby zucchini making its way?!

Once you’ve harvested your blossoms (or stolen/borrowed them from a neighbor) you’re ready to get started.

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Preparing the Stuffing:

  • ricotta cheese
  • minced garlic
  • fresh rosemary, sage, chive (or herb of your choice– no, not that!)
  • 1 egg
  • salt/pepper

Mix it all around, do a little dance, take a swig of something swaggy– and stuff those babies right! Use a small spoon and do the best you can to keep the cream in the hole…sigh.

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Breading the Blossoms (if I had a dime!):

  • 1 bowl of whisked eggs
  • 1 bowl of Italian bread crumbs
  • One bowl of milk

Carefully dunk the stuffed blossoms in the egg.
Roll those suckers around in crumbs.
Dunk ’em in the milk!
Roll me, I mean them in breadcrumbs.
That should do it!

FRY BABY, FRY!

Fill your skillet with 1/2 inch of canola oil. Crank the heat to medium-high and wait til you feel the good feels that lets you know– it’s go time.

Without overcrowding your pan, fry the blossoms, flipping them once when the bottoms are brown.

When all sides are brown, place the fried perfection on a paper towel to absorb any excess oil. Cool for a few minutes–but eat ’em while they’re hot!

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These sweet and savory bites of heaven are summer’s hidden delights! Don’t worry if you’re not a gardener — I promise you, you know someone with blossoms! I’m guessing they’ll let you get your hands on them, as long as you’re willing to share a few bites!

Cheers to new culinary delights– one useless, cream-filled, male blossom at a time!

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