It’s zucchini season in New England. I picked up a bunch of zucchini blossoms from my local farmer’s market over the weekend. I’ve never actually stuffed my own but I have spotted recipes a hundred times in magazines and online. Then, last week I was watching a Gourmet’s Diary of a Foodie where this amazing Italian women was frying up a few—I’ve been dreaming about them ever since.
The process is pretty simple. Cut off the stems from each of the blossoms, make a small slice down the side of the blossom, remove the stamen, and give the flowers a cold water rinse. After reading a few different recipes I came up with my own adaption of the cheese stuffing. Ricotta is usually the base and other cheeses and herbs are added. Stuff each blossom with your cheese mixture, taking care to fold the petal over the hole for a nice seal. Dredge in an egg/flour mixture. Heat skillet with a substantial amount of olive oil for frying—about an inch. Fry three or four blossoms at a time. They are delicate so try not to overcrowd them. Remove from oil and top with fresh grated Parmesan. Enjoy!
1 cup of fresh ricotta (I used Narragansett Creamery’s Renaissance Ricotta, amazing!)
1/2 cup feta
2 handfuls of flat leaf parsley
1 handful of basil
Marblehead Farmers Market
Marblehead Veterans Middle School
217 Pleasant Street