Breaded Zucchini Blossoms
I don’t know much about zucchini blossoms, but I know enough to know that if you see them in the store–you by them. Spare no expense. And really, they don’t break the bank. I got 12 for $5. These are definitely worth the latte that could buy.
I first heard about these elegant little flowers from my mother. Her grandmother spoke no English. The only way that my mother and her nana could communicate was through food. My mother has spent years recreating recipes she discovered as a child in her Italian grandmother’s kitchen, so when I saw zucchini blossoms, I was ready to try to recreate another memory.
My mother’s nana used to stuff zucchini blossoms with cheese (ricotta), bread, and fry them. She also used to sautee them with garlic and onion.
Everyone fries them! And while I was determined not to be calorie-sensitive when trying something so rare and embedded with emotional history, I still believe anything you can fry, you can bake to perfection.
Note: People will tell you to remove the “reproductive parts” (i.e. the stamen). I don’t see any good reason to do this (I didn’t find it to be bitter), unless you want to take the sexiness out of your dinner. Well, I’ll take it where I can get it. But the choice is yours. :)
Breaded, Stuffed Zuchinni Blossoms
- 12 zucchini blossoms, gently cleaned
- 1/2 cup mix of diced romano and fontinella cheese
- 3 eggs
- 2 tbsp buttermilk
- 1 cup whole-wheat breadcrumbs
- salt and pepper to taste
- Preheat oven to 400. Now, get everything ready: Beat 1 egg and mix in a bowl with romano and fontinella cheese. Beat remaining two eggs with 2 tbsp buttermilk; set aside. Lay out breadcrumbs on a big plate; set aside.
- Gently open up each blossom and fill the bulb with cheese-egg mixture. Twist the flower to close. Dip in egg mixture; dip in breadcrumbs. Place on a parchment paper lined baking sheet.
- Repeat with 11 remaining blossoms. Sprinkle with salt and pepper; drizzle with a little oil if you like (but I didn’t).
- Bake for 15 minutes (no need to flip) until lightly browned.
- Serve warm. :)
Looks tasty. This entry made me think of Like Water for Chocolate. Particularly the relationship between your mother and nana. Ever read it? If not, you should. And then you should create a cookbook that has stories like this one. :)
Yes, I *love* that book! And aw, thank you Michael, this is why you’re my favorite reader. :P
I still haven’t seen these yet but am on the look out for them. Yours look beautiful, love the cheese stuffing, baked too. Thanks!
Suzi
Thanks Suzi! They’re definitely hard to find. I always thought you had to grow them to have them! You might try what are often called “ethnic” markets. I found these at an off-shoot of Pete’s Market. :)
I love zucchini blossoms! Whenever I eat them at restaurants they’ve been fried so I haven’t wanted to recreate them. Not so much a calorie thing, but more a big mess for something I’m going to scarf in 5 seconds. Baking sounds way more fun, I’m going to have to try that!
I have yet to see these in my stores, but they look so good! I like that they baked!
SO elegant! :D
Such a beautiful and elegant dish! Breaded zucchini blossoms is a favorite of mine too.
Awesome! We love picking the flowers off of our zucchini plants. We make a fritata by scrambling some eggs and adding the flowers-delicious!