What’s Cookin’ – Fried Stuffed Zucchini Blossoms

My red headed middle child loves fried stuffed zucchini blossoms.  The window for preparing these little treats is very small, and since we are so busy this Spring, last Sunday was the day we got together and prepared them.

We treat zucchini as a vegetable, but botanically, it is an immature fruit.  A zucchini is the swollen ovary of the female zucchini flower.

Sounds painful and vaguely familiar to me.

Here is a female zucchini flower.  See the little zucchini plant on the stem end of the flower?  Female flowers have pistils.

Here is a male zucchini flower.  It is on a regular stem.  Male zucchini flowers have stamens.

If you have female flowers with little zucchinis attached, then it is safe to pick the male flowers.  Their work is done.

See the stamen inside the flower?  Pinch it off.

Cover your ears so that you don’t have to hear the screaming from your hubby because you have just castrated a flower.

Save the stamens to make stock.

Ha ha.

Throw them out.

Seriously, someone will probably send me a message about how you can serve these.  I’m a pretty adventurous eater, but I don’t think so.  I wouldn’t go to one of those festivals they have in the country after calves are castrated either.

Carefully, wash the blossoms.  Don’t worry if they rip a little.  The petals will wrap around the filling and stick to it nicely.

Batter ingredients – club soda, flour, and salt.  Whisk together and set aside.

Filling ingredients – cheeses, basil, parsley, garlic, and pepper.

I use 1/4 cup of Monterey Jack cheese, 1/4 cup of goat cheese, and 1/4 cup of cream cheese, but you can use 3/4 cup of any combination of cheeses that you prefer.  I would steer away from a strong or spicy cheese, though, since the blossoms are delicate, you want something that complements them.

Mix together the filling ingredients until well blended.  Using a teaspoon, carefully fill the zucchini blossoms.

Depending on the size of your blossoms, you may be able to fill up to 18.  The batter makes enough for up to 18, too.

Heat your oil and have your batter, zucchini blossoms, and plate with paper towel ready to go.

At this point, you want to have everything ready because they will cook quickly.

Dip the zucchini blossom into the batter and allow the excess to drip off.

Fry in small batches until lightly browned.  This will only take a few minutes per batch.

Allow to drain on paper towels, and season with a little Kosher salt.  Here is our batch, ready to eat.

These are lovely little appetizers.

Here is what they look like on the inside.  I like to pop whole ones right into my mouth.

This batch disappeared in a few minutes.  And I am happy to report that my hubby ate a few, too.

Yummy.