Well, those were pretty good.
This was my first time frying zucchini blossoms, but not the first time indulging in them. My wife and I first had fried stuffed zucchini blossoms at a restaurant in St. Saturnin-les-Apt in the Luberon a few years ago and the entire evening remains a very pleasant memory.
While this recipe appears in March, I actually prepared it last summer when I could harvest the blossoms from my garden. Thanks to Marcella, I knew which blossoms to select - the male blossoms with the stem (on the left on the pic below). The female blossoms (on the right) on the zucchini are inedible.
No problem getting a dozen blossoms from my few plants.
The zucchini blossoms ready to be dipped in pastella, a simple flower and water batter.
Frying in vegetable oil:
The final result with a sprinkling of butter. I can assure you they were delicious.
What I liked about this recipe:
Everything. It was quick and easy to prepare, the result was great and I was able to use produce from my garden. Plus, I learned more about how my garden grows.
What didn't I like about this recipe:
Everything OK with me - no problems.
Will I make it again?
Definitely. I can't wait to harvest this year's blossoms from my vegetable garden.
Comments (7)
Doug, my mom made these every summer and I loved them. She stopped growing zucchini a few years back and we all miss them!
Posted by Beth | March 9, 2011 9:35 AM
Posted on March 9, 2011 09:35
Doug, you have done such a good job with these, I am so pleased with you!
There isn't anything you can do with blossoms that is as good as simply frying them in a good batter. I see so many recipes for blossoms stuffed with this and with that and I am sad to think of all those blossoms wasted by pretentious treatments.
Posted by Marcella Hazan | March 9, 2011 3:19 PM
Posted on March 9, 2011 15:19
Doug, your blossoms look as delicious as any I've every had in a restaurant. Bravo!
Posted by Deborah | March 9, 2011 4:13 PM
Posted on March 9, 2011 16:13
These look so good. Here in
San Diego it is so hard to get blossoms --weird isn't it. You would think they would be at the Farmer Markets. When we are in Italy I fix them constantly. You make me very jealous right now.
Posted by jane | March 9, 2011 5:07 PM
Posted on March 9, 2011 17:07
Question for Marcella: I was told by a friend in Italy to always use sparkling water and have it very cold. What do you think of this advice?
Posted by jane | March 9, 2011 5:09 PM
Posted on March 9, 2011 17:09
Absolutely gorgeous Doug! I so enjoy seeing photographs of your garden's bounty.
Posted by Susie L | March 10, 2011 10:08 AM
Posted on March 10, 2011 10:08
Jane, It can't do any harm, but I have never done it. Some people drop a cube of ice in the batter too. I have never done that either, and my batter lacks absolutely nothing in crispness.
Posted by Marcella Hazan | March 11, 2011 10:33 PM
Posted on March 11, 2011 22:33