zucchini blossoms

Discussion in 'Food & Cooking' started by rjhunt, Apr 6, 2003.

  1. rjhunt

    rjhunt

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    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
     
    anitam211 likes this.
  2. pete

    pete Moderator Staff Member

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    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!!
     
  3. jim berman

    jim berman

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    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.
     
  4. rjhunt

    rjhunt

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    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
     
  5. suzanne

    suzanne

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    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.
     
  6. rjhunt

    rjhunt

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    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. shroomgirl

    shroomgirl

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    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?
     
  8. chrose

    chrose

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    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!
     
  9. rjhunt

    rjhunt

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    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
     
  10. pinarello

    pinarello

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    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.
     
  11. shugga

    shugga

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    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!
     
  12. chefkell

    chefkell

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    Rock Shrimp Mousse and Tempura....dreamy
     
  13. cerise

    cerise Banned

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    *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.?
     
  14. pete

    pete Moderator Staff Member

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    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: May 9, 2016