We got some zucchini blossoms from the Farmers' Market, and wanted to do something simple with them that didn't involve stuffing them. I found this recipe, and Dino prepped and cooked it. These turn out nice and crispy, and make a nice side dish. He added some grated Parmesan, which we both liked a lot. The main tip I have here is to make sure you carefully open up each blossom to check for bugs, as they really like to nestle inside the flowers.
Fried Squash Blossoms
The Mexican Gourmet - Maria Dolores Torres Yzabal
Use squash, pumpkin or zucchini flowers for this favorite recipe that is popular in Italy as well as Mexico. If you are lucky enough to have a garden and plant any type of squash, you will know how prolific they are. Nipping off the blossoms will help tame the harvest and help the remainders that grow into fruit.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
12 squash (pumpkin or zucchini) blossoms
1 egg, beaten
5 Tablespoons fine breadcrumbs
4 Tablespoons vegetable oil
Parsley for garnish, optional
Clean the pumpkin or zucchini squash blossoms, removing the stems, if desired, and the small green spikes at the base. Press the hard bulbs to flatten, then separate and extend the petals until the flower shape is visible.
Dip the flowers in the egg, then in the breadcrumbs. Heat the oil in a frying pan over medium heat and fry 6 flowers at a time until crisp and golden; change the oil if necessary between batches. Drain on paper towels.
Serve, garnished with chopped parsley, if desired.
Yield: 6 servings
Big Flavors Rating: 4 Stars
Labels: blossom, breadcrumb, fried, maria dolores torres yzabal, pumpkin, squash, the mexican gourmet, vegetarian, zucchini