zucchini blossoms

30
10
Joined Jul 1, 2001
I picked up some zucchini blossoms today at the Ojai Farmers' Market (CA). For lunch I stuffed them with mushrooms, shallots, prosciutto, and herbes de provence. Mixed with an egg-1/2 & 1/2 custard and steamed. I love these things.

What do you use to stuff these blossoms? I'm interested in what others use.

Thanks,
Becca
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
Oftentimes I stuff them with a crabmeat filling, bread them and deepfry them. On a side note, as a kid we used to have pumpkin blossoms for breakfast. I would go out and pick them and Dad would prepare them-dredge them in flower and fry them in bacon fat. I used to love them!!
 
1,908
274
Joined Oct 28, 1999
I give them the Chile Relleno treatment... pop some really sharp cheddar inside and dowse them in a whipped egg white batter. Fry for a few minutes and serve pipin' hot.
 
30
10
Joined Jul 1, 2001
A version of the chile rellenos. That's a thought. Crabmeat also is interesting, especially since my brother is a crab fisherman. Thanks.

:chef:
Becca
 
3,853
12
Joined May 26, 2001
We had them at Chanterelle (one of the finest restaurants in NYC) stuffed with a chicken mousse and steamed. We were in heaven. Then the waiter told us they're even better when they're stuffed with LOBSTER mousse. No doubt; but the chicken mousse was phenomenal.
 
30
10
Joined Jul 1, 2001
Lobster Mousse sounds fantastic! I'm going to check out Wednesday's market to find more blossoms. Lobster paella is the planned dinner for Thursday, so I think a little appetizer would be fun to try.

Thanks for the idea!
:chef: Becca
 
7,375
69
Joined Aug 11, 2000
Chevre and egg white beaten stiff.....then light tempura batter

last year at the market Kevin O'Boyle fried them with just a little flour and put them in a market salad..!!!great.

I've seen them flattened and in sheets of pasta....Really cool

I'd use them with a combo of the squash in dishes....love the flavors of different parts of plants in the same dish...vertical.

Wow, my bro is a chiropractor which is way great but crab fisherguy is right up there....dungeness???? are there other crabs harvested in CA?
 
2,518
33
Joined Nov 20, 2000
When available I used to fill them with Lobster and Black Truffle Mousse and poach them. Also Sea Scallop and Pancetta with a Reisling Butter Sauce. Ahh the good old days!
 
30
10
Joined Jul 1, 2001
My brother traps rock (brown & yellow), spider and dungeness crab. He also does lobster during season. Needless to say, we eat a lot of seafood. Whatever he doesn't catch or isn't local, he trades for.

:chef:
Becca
 
51
10
Joined May 3, 2002
One filling I like is with the diced zucchini from the blossom with diced sundreid tomatoe, bount together with egg and in a light batter cooked in oil.
 
13
10
Joined Aug 8, 2002
My mother used to clean them well then dice into rather large pieces and put them in the pancake batter. Then we'd have zucchini or pumpkin blossom pancakes. Yum!
 

cerise

Banned
1,008
33
Joined Jul 5, 2013
*BUMP* /img/vbsmilies/smilies/biggrin.gif

I've seen them stuffed with Ricotta, and always wanted to try them. What time of year are they available? (I noticed the thread was posted around this time of the year.)  Any tips on cooking, etc.?
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
 
*BUMP* /img/vbsmilies/smilies/biggrin.gif

I've seen them stuffed with Ricotta, and always wanted to try them. What time of year are they available? (I noticed the thread was posted around this time of the year.)  Any tips on cooking, etc.?
I will really depend on where you live.  Here, in Wisconsin its rare to see them much before the end of June or beginning of July.
 
Last edited:

Latest posts

Top Bottom