HOW to bake, fry, crisp, stuff and cook zucchini flowers including zucchini flower recipes
Oven baked zucchini flowers with ricotta filling: you will need 12 zucchini with the flowers attached. Use 200 grams of buffalo ricotta with 110 grams of finely grated parmesan sprinkled in. Add a small amount of freshly ground chilli and ground white pepper to the filling.
Pipe the filling into each zucchini flower about 3/4 full and twist the top of the blossom to seal.
Preheat oven to 160°C and line baking tray with baking paper. Add zucchini flowers and drizzle olive oil to lightly cover all blossoms (turn and roll).
Bake for 10 minutes turning zucchini regularly until blossom of the flower is crisp and tender. Server with a sprinkle of salt or chilli.
Deep Fried zucchini flowers: Prepare batter using 250g plain flour, add 2 eggs, 2 garlic cloves, 1 handful of parsley and ½ cup of water and ½ cup of oil (125ml) into mixing bowl and whisk to form a thin batter.
Heat oil in a large saucepan to 180°C.
Submerge each flower 1 at a time into the batter, allow drip excess then slide zucchini flower into hot oil. Repeat this process with the remaining flowers (frying no more than two at a time).
Each flower should be cooked for 1-2 minutes on each side or until golden brown and crisp. Remove fried zucchini flowers from oil and drain on paper towel. Season with salt and serve.
Crunchy zucchini flowers (Crispy Courgette): Combine 1 cup flour with 1 egg and 1 teaspoon baking powder (add salt and pepper as required). Use a fork to mix until it resembles pancake batter.
Pour oil into frying pan and heat on high. Dip blossoms in the batter and slide them into the pan.
Turn the flowers once golden brown and crispy, fry the other side. Remove to cooling rack or paper towel lined tray to drain oil.
Sprinkle zucchini blossoms with salt and fresh ground. Add a squeeze of lemon if desired to Courgette Blossoms and Zucchini Flowers.
Ricotta Stuffed Zucchini Flowers: Prepare the filling by adding 1 tablespoon salt with 1 tablespoon of finely grated lemon rind into a small bowl using fingertips to combine.
Add lemon rind with 2/3 cup (130g) of ricotta, 1/3 cup of chopped basil leaves, ½ cup (40g) finely grated pecorino and ½ teaspoon of chilli in a bowl and mix to combine.
How to stuff zucchini flowers: spoon 1 teaspoonful of the mixture into each zucchini flower and twist blossoms to close is the correct way to stuffed courgette flowers.
Place 1 cup (150g) of corn flour (cornstarch), ½ cup (75g) self-raising flour and 1 ¾ cups of water into bowl and mix with a knife until just combined. Stand mixture for 10 minutes.
Heat oil (1cm) in a large saucepan over high heat. Dust zucchini flowers in some extra flour and dip into batter. Cook zucchini flowers for 2–3 minutes or until golden brown. Drain on absorbent paper towel. Serve zucchini flowers with added lemon salt and basil.
Stay tuned for the next post on how to grow Zucchini Flowers and seasonal picking of Zucchini Vegetables.
Sautéed zucchini flowers with pasta, garlic, shallots and saffron:
How to prepare zucchini flowers: separate the zucchini from their blossoms. Cut zucchini into small rounds and set aside. Gently open the yellow flowers and remove the stems, then cut petals into 1 cm strips.
Prepare the sauce: heat the olive oil in a large heavy-based frying pan over medium heat, add the shallot and garlic and cook for 1–2 minutes or until fragrant. Add the zucchini rounds and cook, tossing regularly, for 4–5 minutes or until golden. Pour in the saffron-infused water and stir to combine. Add the zucchini petal strips and remove from the heat – the residual heat will wilt them slightly. Taste for salt and adjust according to your taste.
Prepare the pasta: bring a large saucepan of salted water to the boil, add the pasta and cook for 2 minutes or until al dente. Drain, reserving a few tablespoons of the pasta cooking water. Toss pasta in the sauce, adding cooking water if necessary.
Serve with some white pepper, some parsley and drizzle of extra virgin olive oil and it instantly becomes a fast courgette flower recipe.
How to cook Zucchini Flowers Tempura
Tempura zucchini flowers require batter mixed by whisking together 1.5 cups of plain flower with 1 egg yolk and 1.5 cups of water.
Heat a fry-pan (medium sized) and add olive oil 2cm deep. Dip zucchini flowers individually into the batter and fry. Turn flowers every 60 seconds or when golden brown.
Drain zucchini flowers on paper towel. Serves 4 with 15-20 zucchini flowers. Optional lemon quartered to serve on the side.
How to cook Zucchini Flowers Video