Zucchini Blossoms Delicacy
Removing zucchini blossoms helps you control the productivity of a plant. Squash plants tend to produce more male flowers than female, but you can remove the excess male blooms so the plants can focus on fruit development. Orange-colored squash blossoms are edible and contain many wonderful nutrients. I enjoy them simply sautéed or steamed. However, fried squash blossoms or zucchini flowers are a traditional cucina povera type of recipe from Italy. Minimal ingredients with fresh zucchini blossoms and the result is nothing short of marvelous!
The unobtrusive flavor of zucchini complements other ingredients in a variety of dishes.
Fried squash blossoms or zucchini flowers are a traditional cucina povera type of recipe from Italy. Translated literally, cucina povera means "poor kitchen," but it really refers to the frugal genius of poor Italian cooks who made the most of gardens, forests, oceans, and backyard coops. A zero-waste cooking approach in preserving your own foods, using fewer ingredients, and making most of your meals at home.
Yield: 8 or as many blooms as you want to make
Ingredients:
1 egg
flour
sea salt
2 -3 tablespoons milk or sparkling water
8 zucchini blossoms (or as many as you want to make)
olive oil or sunflower oil for frying
Instructions:
Heat oil to a frying temperature of 350°F180°C.
Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It's okay if they tear a little or you open them completely. It's easier to make sure there's no dirt or bugs inside this way.
Put the egg and milk into a shallow dish and whisk to combine. Season with salt and pepper.
Sift the flour into another shallow dish.
Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towel and serve while hot.
Serve with shredded parmesan cheese or enjoy it with zucchini flapjacks recipe from my food blog.
Bon Appetite!