Zucchini Squash Flower Blossoms
If you have a garden overflowing with zucchini or Italian squash (goo-GOOTZ), you probably have see some beautiful golden flower blossoms! Please don’t toss-out these EDIBLE flowers before giving them a try! Pick them fresh, remove stem, stamen, pistil and rinse under cold water and pat-dry! You can add them to tossed green salads, omelets or try the below recipe of pan-fried zucchini blossoms my grandmother, mom and the family always made for picnics, the beach, as an appetizers, lunch, or just as a snack –with and without fresh mozzarella inside. Experiment with different types of cheese, such as feta or Gouda! One handwritten recipe I found in my mom’s old recipe book also suggested a stuffing mixture of anchovies, parsley and breadcrumbs! (I tested the anchovy recipe and well let me just say it needs some modifications – which is why i probably never saw it on our table! ) The recipe below on the other hand is always a hit in my house! They barely make it off the plate with the paper towel. Give it a try and let me know how it turns out.
- Zucchini flowers about 10-15 with pistil and shot green stem removed
- Flour, All Purpose, ¾-cup
- Salt and black pepper to taste
- Eggs, 2-large
- Grated cheese, optional about ½- Tablespoon
- Mozzarella cut into 20 cubes or strips about 1/4 inch each side or into 1/4-inch strips. Enough to place inside blossom.
- Olive Oil, 2-3 Tablespoons
- Remove stems, stamen and pistil from squash flower. This is easy. Flowers are delicate so handle with care.