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You Asked For It

Munch the zucchini blooms

By ELLEN FOLKMAN
Published January 31, 2007

Peter Frank's request for recipes for zucchini flowers brought back childhood memories for Carol Pappas, who remembers eating stuffed zucchini blossoms at family gatherings. Carol's is a Greek version, while Kelly Cook shares a recipe that is closer to Italian. Although Kelly has never made this recipe, she enjoyed it at a friend's house many years ago. Finding zucchini blossoms is a greater challenge. Specialty markets may be able to special-order them, or it may be possible to find a mail-order source online. If all else fails, planting zucchini in your garden is a surefire way to get some blossoms.

APPETIZER

Stuffed Zucchini Blossons

For: Peter Frank of Belleair

From: Carol Pappas of Crystal Beach

18 large zucchini blossoms

1 cup long-grain white rice

5 tablespoons olive oil

1 tomato, peeled and cut into small pieces

3 teaspoons parsley, finely chopped

3 teaspoons fresh mint, chopped

1 onion, finely chopped

5 ounces water

Salt and pepper

- Wash the zucchini blossoms and drain. Use a bowl to mix the rice with the oil, tomato, parsley, mint and onion. Stir well and stuff the zucchini blossoms, one by one, using a small teaspoon. Be careful not to damage the blossoms. Do not overstuff the blossoms, because the rice gains more size when it is boiled. Place the stuffed blossoms in a saucepan, add water and cover. Simmer until rice is cooked. Check to see if more water is required.

APPETIZER

Cheese Stuffed Zucchini Blossoms

For: Peter Frank of Belleair

From: Kelly Cook of Dunedin

8 large zucchini flowers, pistils removed, with a tiny zucchini attached, if possible

1 cup fresh ricotta cheese

1 large egg

1/4 cup Parmigiano-Reggiano cheese

1 small clove garlic, minced

Pinch freshly ground nutmeg

2/3 cup flour

1 cup carbonated mineral water or seltzer

Olive oil and vegetable oil, half and half

Sea salt

- Wipe zucchini blossoms clean. If a small zucchini is attached, slice it lengthwise in thirds like a fan, leaving it attached to the blossom.

- Whisk together ricotta, egg, cheese, garlic, nutmeg and a pinch of salt in medium bowl.

- Spoon or pipe filling into the zucchini flowers. Each flower should have 2 generous tablespoons of filling.

- Preheat oven to 250 degrees. Oven will be used to keep cooked blossoms warm.

- Place flour in a large bowl, and whisk in water until smooth. Line baking sheet with clean, plain paper towels. Heat the oil in a small, deep skillet to a temperature of 375 degrees. To test heat without thermometer, drop in teaspoon of batter; it should float quickly to the surface and turn golden.

- Dip one flower in batter, making sure it is evenly and thoroughly coated. If it has a small zucchini attached, make sure it is coated as well. Hold the flower over the bowl to let any excess batter drip off, then lower gently into the oil and cook just until the batter is crisp and golden, up to 4 minutes, if that.

- Fry no more than two at a time. Use a slotted spoon to remove the flowers from the oil, and transfer them to the prepared baking sheet. Place the baking sheet in the oven with the door ajar to keep the finished flowers warm. Arrange 2 flowers on each of 4 small warmed plates. Dust with sea salt and serve.

Serves 4.

[Last modified January 30, 2007, 12:21:16]