Comments on: Fried Stuffed Zucchini Blossoms

By: Ristorante “La Fornace” » GioiaHouse

Ristorante “La Fornace” » GioiaHouse — Wed, 11 Jan 2012 11:39:27 +0000

[...] when I shared my recipe for Fried Stuffed Zucchini Blossoms, I was reminded of the entree that Ryan ordered that same night in Rome: Spaghetti Carbonara. For [...]

By: Elie Cottage

Elie Cottage — Mon, 02 Jan 2012 12:56:33 +0000

Still pondering this one…

Ever ponder where to head out to for a holiday and end up going nowhere but wishing you had….

By: Christine D. Stahl

Christine D. Stahl — Mon, 05 Sep 2011 22:24:36 +0000

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.

By: Test4

Test4 — Sat, 28 May 2011 00:25:39 +0000

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,

By: Deseree

Deseree — Mon, 03 Aug 2009 00:32:42 +0000

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 :)

By: Jane

Jane — Sat, 01 Aug 2009 23:35:53 +0000

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.

By: Hillary

Hillary — Tue, 21 Jul 2009 19:54:52 +0000

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!

By: Alejandra

Alejandra — Tue, 21 Jul 2009 17:22:57 +0000

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!

By: Candy

Candy — Tue, 21 Jul 2009 16:06:25 +0000

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

By: Jesika

Jesika — Tue, 21 Jul 2009 12:28:30 +0000

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!