Fried Stuffed Zucchini Blossoms

Have you ever had a meal while on vacation that you just cannot find when you return home? You dream about it, crave it and search for it everywhere only to come up empty handed time and again and eventually you break down and cry. OK so maybe it is not that dramatic. But you would’ve thought it was if you saw my reaction when I finally found zucchini blossoms for sale at a local farmers market this weekend. Lets just say there may have been jumping involved. But once I composed myself, I rushed home, stuffed them with mozzarella and basil, fried them, sat down and enjoyed every. single. bite.

Prior to this weekend I had only had stuffed zucchini blossoms once in my life but that was enough to get me hooked. Ryan and I were on our honeymoon and ate at a restaurant just behind the Spanish Steps in Rome. I had heard about zucchini blossoms prior to our honeymoon and I knew I wanted to try them. Once I did, they were every bit as good as I imagined. They were light,crispy and stuffed with mozzarella. Pure perfection.

Once we got home, I tried and tried to get my hands on some of the blossoms. However, they proved rather elusive. I live in an apartment with barely a strip of grass and certainly not enough room to grow zucchini myself so I had to search local markets.  I searched farmers markets for the last 2 years and found nothing, until Saturday when I noticed one of the weekend farmers at Pike Place market had some. It was a dream come true and they were as delicious as I remembered.

It is important to note that these flowers are really fragile. You will want to cook them within a day of getting your hands on them. And when you are cleaning and stuffing them be very careful as the petals can tear easily.

The Recipe

  • Serves 2
  • Prep time:
  • Cook time:

Ingredients:

  • 6 zucchini blossoms, pistil removed
  • 6 1/4 inch sticks of fresh mozzarella
  • 6 basil leaves
  • 1/2 cup flour
  • 1/2 teaspoon kosher salt
  • 3/4 cup soda water
  • 1/4 teaspoon baking powder
  • oil for frying

Instructions:

  1. Heat 1 inch of oil in a frying pan over medium-high heat.
  2. Carefully rinse the blossoms.
  3. Place 1 piece of mozzarella and 1 basil leaf inside each blossom. Carefully twist the petals together to close. Repeat until all blossoms are stuffed.
  4. In a bowl, whisk together flour, salt and baking powder. Whisk in soda water. Batter should be thin like crepe batter.
  5. Dip each stuffed flower in the batter. Hold over the bowl to let excess drip off.
  6. Sprinkle a little flour in the oil, if it sizzles the oil is ready. Carefully place each stuffed blossom in the oil. (Note: Fry in batches if you need to, don't over crowd the pan.) Fry until browned, about 3-4 minutes. Turning occasionally.
  7. Transfer to a paper towel lined plate with a slotted spoon. Sprinkle with more kosher salt if desired. Serve hot.

If you have a farmers market near you or are one of those lucky ones who grows zucchini in your garden, don't hesitate. Make these right now. You will be glad you did. Enjoy!

  • http://thezoeblog.blogspot.com zoe

    These look so good! Ill have to look for these blossoms at my market.

  • http://watkinslynn.typepad.com/pages_pucks_and_pantry/ Mrs. L

    I’ve never seen them at my local farmers market. I’ll have to ask someone if they ever have them available.

  • http://www.ecurry.com Soma

    Love this post ! Reminds me of how frequently in India we would have the squash blossoms battered & deep fried.

  • http://blog.streaminggourmet.com StreamingGourmet (Amy)

    I recently had zucchini blossoms for the first time (at Ford’s Filling Station in L.A.). I definitely want to try to make them myself. Thanks for the post!

  • http://oneordinaryday.wordpress.com/ Michelle

    I know just how you feel! I would love to get my hands on some zucchini blossoms but we don’t even have a farmer’s market to go to. Short of sneaking into someone’s garden, I don’t have any other plans. : )
    This sounds delicious!! I’m so jealous.

  • Jesika

    I lived in Rome while studying abroad for 3 months and made myself zucchini blossoms practically every week (they just sell the zucchini with them still attached so I’d have the blossoms on a sandwich for lunch and zucchini for dinner…or they also sold them in packages when I just wanted them). Been home 8 months and still no sign of them anywhere…and I am dying for them! Your picture made me mouth water!

  • http://soupbelly.com Candy

    I’ve been seeing these everywhere! And I love anything healthy fried like this!I will have to buy these soon…

  • http://www.alwaysorderdessert.com Alejandra

    Oh I absolutely understand that feeling! I’ve been dying to recreate these at home too, but those blossoms have at yet proved elusive. I’m hoping that maybe one day soon I’ll stumble upon a few! You did a great job with them. They came out beautifully!

  • http://chewonthatblog.com Hillary

    I see these things popping up all over food blogs but have yet to find them myself. Can’t wait until I do! Great recipe!

  • Jane

    You have no idea how elusive zucchini blossoms really are! A zucchini plant is growing in my herb garden this summer (where’d it come from?), so I’ve been planning to make this dish. I’ll notice a few giant yellow blossoms in the morning, and they’re gone (totally wilted) when I go to pick them for dinner.

  • http://www.lifesambrosia.com Deseree

    Jane- haha well an unexpected zucchini plant could be a good thing! Now only if you could get some blossoms out of it. I thought that people who grew zucchini were guaranteed to get some blossoms but I guess they are harder to get then I thought. This might help though, when I bought them the farmer suggested that they are best when they are kept chilled and in a dark place. Perhaps you would have better luck if you picked them in the morning right when you see them, sprinkle them with a little water, loosely wrap them in paper towels and place them in a resealable plastic bag. Try to get as much air out as you can and then put them in your crisper until you’re ready to use, which for best results should be the same day you pick them. Be careful not to squish them. Hope this helps you get take advantage of your unexpected plant :)

  • http://wqerejnk.com Test4

    You actually make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complicated and very broad for me. I am looking forward for your next article, I will try to get the hang of it! Regards,

  • http://www.LommoriStahlGroup.com Christine D. Stahl

    This recipe is a lot of fun and very simple to prepare. My friend bought the squash blossoms from the local farmer’s market on the California coast in Pacifica. We prepared them with the mozzarella stick cheese and basil with a little seasalt sprinkled when finished. Yummy. I have shared this recipe with many of my friends. Best consumed when still hot/warm.

  • Pingback: Elie Cottage

  • Pingback: Ristorante “La Fornace” » GioiaHouse

  • Pingback: 7 Best Recipes for Too Much Zucchini – Green Towns Guides

  • Pingback: Madmutterne – Mr. keno laver mad i aften

  • http://www.h2020global.com lions weekly

    You have made some decent points there. I looked on the
    net for additional information about the issue and found most people will go along with your views
    on this web site.

  • http://Tastespotting Cheryl

    OMG Now I have to find some Zucchini Blossoms! : )

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

Have new recipes emailed to you.