Saturday, July 21, 2007

Stuffed Zucchini Flowers from my garden

It's summer time, and my garden is blooming. I planted two yellow zucchinis in my yard and they are blossoming. Unfortunatly, or so I thought, one of my plants is not yielding any fruit (zucchini), but is budding flowers after flowers. The neat thing about these plants is you can distinguish male flowers from females, and it's obvious this plant tends to do a lot more boys....

I decided to let this plant live in my garden and eat the flowers. The stuffing is for 12 flowers.

You'll need:

  • 12 zucchini flowers, fresh, pollen removed, gently washed and paper towel dried. Please take care not to break the petals
  • 1 cup ricotta cheese
  • 3 small green onions, white parts only, chopped
  • 1/3 cup Parmesan slivers
  • 1/4 cup almond slivers
  • 1 pinch chilli powder
  • salt and pepper
  • oil to pan fry
  • 1/2 cup flour
  • 1 egg, beaten
In a food processor, mix the cheeses, almond, and seasonings. Pulse until combined. Taste and season to your liking. In a piping bag, or a zip top bag, pump filling into the flowers. Make sure you don't over fill and gently twist the petal shut.

Dip the flower in the egg and then in the flour to cover. Repeat with all the flowers. Heat up the oil in a deep skillet on medium high. When hot, cook the zucchini flowers until golden on each side. It shouldn't be more than 1-2 minutes per side. Serve immediately.