Zucchini flowers are a staple in my kitchen. I love them and buy them whenever I find them! The first time I made them for my husband he thought I was joking… “I’ll never eat flowers”, he told me straight away. So, I let him be… and started making them. Once ready, I brought them to the table with a glass of white wine and I started eating them… when he heard the “crunch”, then he said… “Well, maybe I could just try a little piece”. And guess what happened next? You got it right… he finished all of them! Now, he loves them just as much as I do, if not more. There are many ways to cook zucchini flowers, but they are very often eaten fried. This is the way I make them at home… just crumbed, no batter. You can stuff them or eat them plain, the choice is yours. I like them both ways. They are usually eaten as an appetiser, or even better as an “aperitivo” (finger food to have before dinner) together with a glass of cold white wine.
Sharing this recipe with What’s Cooking Wednesday by Cristi and Full Plate Thursday by Miz Helen.
Ingredients for 4 persons:
20 zucchini flowers
2 eggs
Salt
Flour
Breadcrumbs
For the stuffing (optional):
7 anchovies (cut in 3 pieces each)
3 bocconcini or 80 gms of mozzarella, cubed small
Vegetable oil to fry
Clean the zucchini flowers by removing the stem and the little parts on the sides (the sepals and not the entire calyx), like in the picture. I do not remove the pistil as I like its crunchiness and I find that it adds a little extra “zucchini” flavour.
Rinse them very carefully under fresh water. Do it gently: zucchini flowers are very delicate and can tear easily.
If you want to stuff them, gently open the top of the flower and put a piece of anchovy and some cubed mozzarella inside. Close it and keep it aside.
Whisk the eggs in a bowl with ½ teaspoon of salt. Mix the flour and breadcrumbs together in a plate, in a ratio of 1 part of flour to 2 parts of crumbs.
Dip the zucchini flowers in the egg wash and then crumb them well.
Shallow fry them in hot vegetable oil.
Add extra salt to taste. Serve warm with a glass of cold white wine.
Wow! That is very cool. I had not seen zucchini flowers cooked before. Looks amazing.
That looks so good 🙂 love the recipe!
These look delicious! I watched Ann Berrell make these on her show once, and I’ve been so intrigued ever since. Well . . . now that I’ve seen this recipe, I guess I’ll take it as a sign that I must tackle this! They look yummy! Thank you!
I love stuffed zucchini flowers and when in season or growing in the garden, we do indulge in them. Your photo’s look great!
I have never had them crumbed, without using pastella. They look wonderfully crisp. Must try them.
How gorgeous and delicate. No wonder your husband’s resolve not to eat flowers broke down in about 10 seconds flat! I think I will grow extra zucchini this year so I can harvest the flowers for this beautiful dish.
Just like my mother makes them without the anchovies.
Thanks for sharing at Full Plate Thursday. I am enjoying your blog.
Saludos,
Mely
This looks delicious. I have a small zucchini patch in my yard. Can’t wait for the flowers to bloom.
That looks so amazing..never tried it before!
Beautiful photos..
ciao bella
Wow! What a gorgeous ingredient. I have never seen or eaten it but your post is so inspiring that I should totally find these beautiful flowers or plant my own zucchinis. Your pictures are amazing. I love this blog post and I wish I could buzz it ten times. Thanks for sharing such a beautiful recipe.
I cannot wait to find zucchini flowers in the market here soon enough. I love them stuffed and fried for the perfect summertime meal or snack. Your photos are inspiring as well.
When my Zucchini begins to bloom I always like to make stuffed Zucchini Flowers. This is an excellent post tutorial on Fried or Stuffed Zucchini. Your recipe is very good. I will make it this summer. Thank you so much for sharing with Full Plate Thursday and please come back!
manu – these are almost too beautiful to eat! thank you for sharing these : j
Jas at http://OurEyesEatFirst.blogspot.com
Oh I saw these on the show worst cooks in america and they looked so good! I’ll have to try these out now
OMG I love these pictures and your website thanks so much for the invite.. would love to know more about the 100 yr celebration… these flowers are magnificient!
This looks so beautiful! i never see and eat before Zucchini flowers. for me it’s just new recipe.
you know, I used to eat those a lot as a kid! but since I came to US, I just find them anywhere .. and Arvind never had those and I am waiting to hear his verdict on these.. May be I have to search in farmer’s market!
My husband had never eaten them either… I guess they are not common everywhere in India. 🙂
Ohhh what a divine dish! I love zucchini blossoms. Your looks beautiful and perfect 🙂
Manu, your photos are just gorgeous as usual. I’ve never got around to courgette flower recipes but have always been tempted. Your fried recipe sounds just amazing. Love that tempting shot at the end with them wrapped up in paper and the glass sitting waiting on the terrasse! Bon weekend.
I cannot WAIT until zucchini flowers are in season here in NC! I love your pictures….for one of my favorite snacks!
Congratulations Manu,
You are featured on Full Plate Thursday today 3-17-11 and will be on my Whats For Dinner next week. Please come by and pick up your Red Plate and enjoy!
Thanks!!!! I feel so honored!!!! I will definitely be back!!! 🙂
Once I tried making stuffed zucchini flowers but they were a real, though delicious mess. Your recipe with anchovy sounds great. I’m going to try again this year and see if I have better luck.
Zucchin flowers are a perfect way to think about summer. A few months out and we will be picking fior di zucca , and preparing them in countless ways. stuffed with sea bass or cod is one way . Simply sauteed in EVOO , and serve as side dish to thin grilled slices of marinated pork… . Fritters with as these are hard to beat . Especially with a chilled beer or some Frascati .. Cheers and thank you for sharing.
mick
http://www.coolonsale.com