These edible flowers are absolutely stunning and I was thrilled to receive them in our CSA basket this week! If you are anything like I was just a few weeks ago, you may be slightly intimidated by the concept of cooking these beauties.
A part of me just wanted to throw them into a vase and decorate. They are almost too pretty to eat. However, I recently had an opportunity to test a recipe at Bon Appetit with zucchini blossoms. Theirs used gluten-full breadcrumbs and as such, I wasn’t able to taste the finished product.
I’ve been dying to create my own recipe and try stuffed zucchini blossoms myself so, this was the perfect opportunity. The oozing mozzarella mixed with the saltiness of the pecorino and the heat of the crushed red pepper are a perfect contrast to the amazingly crunchy texture of the blossoms. Not to mention, they are so gorgeous to look at. Stuffed zucchini blossoms are actually very simple to prepare.
I will definitely use this recipe as an appetizer when I have guests in the future. I think it’s great to give people an opportunity to try something new and they are so pretty, delicious and slightly addictive.
- 1 cup gluten-free flour blend, such as King Arthur's
- 1 cup seltzer
- olive oil (regular, not extra virgin), enough to come up about ½" on a straight sided sauté pan (about 2 cups)
- 15 zucchini blossoms, stems intact, stamens carefully removed
- 4 oz fresh mozzarella, chopped small or coarsely grated
- 2 tbsp finely grated pecorino romano
- 1 tbsp finely chopped fresh basil
- ¼ tsp crushed red pepper flakes, or more to taste
- salt, to taste
- Fleur de Sel or Maldon, for garnish, optional
- Prepare batter in a medium bowl by whisking together flour and seltzer until no lumps remain, set aside for ten minutes while prepping remaining ingredients
- Mix mozzarella, pecorino, basil and crushed red pepper together in a small bowl. Add salt, to taste.
- Heat oil in a large straight-sided sauté pan over medium-high heat. Ideal temperature for frying is about 350 degrees. Adjust to medium, while cooking, if the squash blossoms are browning too quickly.
- Using a teaspoon, fill the bottom parts of the squash blossoms with the cheese mixture. You don't want to overfill them. About a teaspoon in each should be enough and you want to be able to gently twist the petals over the mixture to secure it
- Carefully dip the stuffed zucchini blossoms into the batter. Use your hands to ensure they are evenly coated and remove any excess batter
- Carefully place into sauté pan with heated oil, in batches, and cook about 2-3 minutes on each side, until golden brown
- Remove to paper towel-lined plate and drain excess oil
- Top with Fleur de Sel or Maldon and serve immediately
