Zucchini Blossoms- July 1,2008

If you are lucky enough to find fresh zucchini blossoms at your local farmer’s market………this is a great recipe to enjoy. The blossoms should be used the same day they are brought home.

Stuffed Zucchini Blossoms

Ingredients:

zucchini blossoms, eggs (beaten), flour, canola oil, chives(for garnish)

Filling:

crumbly cheese (goat’s cheese, blue cheese, drained ricotta), garlic (minced), pinch of red pepper flakes, salt and pepper

Procedure:

Dip zucchini blossoms in cold water and drain on toweling. Remove stamen from inside of flower. Trim stem close to base of flower.

Mix ingredients for filling with fork or wisk. Put two teaspoons of filling inside flower, twist tips of flower petals together. Dip into egg wash and then dust in flour.

Saute in oil. Do not crowd blossoms, turn gently to ensure light browning on all sides… drain on towelling and serve immediately sprinkled with chopped chives.

Enjoy.