What recipe can I make with zucchini flowers?

I just got some beautiful baby zucchini with their flowers still attached at my local farmer%26#039;s market, but I have no idea what to do with them..... Please help!!!


By the way, an Italian recipe would suit me best because that%26#039;s what I specialize in.

What recipe can I make with zucchini flowers?
How lucky you are! I am so jealous! I love zucchini blossoms and they are hard to come by. Good for you, ENJOY!





They are usually stuffed and fried but the possibilities and combinations are endless.





There are alot of recipes, so I am providing the links:





http://italianfood.about.com/od/zucchini...





http://www.abc.net.au/tasmania/stories/s...





http://www.foodnetwork.com/food/recipes/...





http://www.virtualitalia.com/recipes/zuc...





http://www.foodandwine.com/recipes/roast...





http://www.foodandwine.com/recipes/stuff...





http://splendidtable.publicradio.org/rec...





http://www.lifeinitaly.com/venetian-cook...
Reply:Dip in batter and fry
Reply:They are very popular here in Cyprus. Here is the recipe we use.


Zucchini flowers (should be kept open by adding one into the other. Preferably collected early in the morning).


Rice (not long-grain or parboiled)


Ripe tomatoes or tomato paste


Fresh or dried mint leaves


Onion (finely chopped)


Salt, pepper


Olive oil (sunflower oil could be used too)





How to do:


Wash the flowers and the rice


Mix the rice with chopped mint leaves, finely chopped tomatoes (or tomato paste), onion, salt and pepper.


Fill the flowers with this mixture, and close the end of flower petals to prevent the rice from getting out.


Place them at the bottom of a pot, tightly close to each other. Pour some olive oil over them, add enough water to prevent them from sticking to the bottom or getting burned (not too much water, since we don%26#039;t want a soup). Place a flat plate upside down over the stuffed flowers).


Cook over low to medium heat. When rice is soft, they are done.


Serve warm or cold depending on taste. The name in Turkish is %26quot;Çiçek dolması%26quot; (stuffed flowers).


p.s. the ingredients and preparation/cooking is the same as %26quot;stuffed vine leaves%26quot;.
Reply:Stuffed Zucchini Flowers:





1½ hours 1 hour prep


4 servings


20 flowers





20 squash blossoms


250 g ricotta cheese


20 basil leaves


250 ml sunflower oil


2 lemons


salt and pepper


for the batter


180 g plain flour


3 tablespoons olive oil


3 egg whites


200 ml water


1 teaspoon salt





1. Start the batter by sifting the flour into a bowl.


2. Make a well in the centre, pour in the olive oil and stir to combine.


3. Slowly add in the water until you have a batter the consistency of a thick cream.


4. Add the salt, cover and leave for at least an hour.


5. Prepare the flowers by removing the stamens and the green bits at the base.


6. Season the ricotta with some salt and pepper.


7. Push 1 tsp ricotta and a basil leaf inside each flower.


8. Press the petals together.


9. Heat the sunflower oil to 190 C or 375 F in a deep frying pan.


10. Beat the egg whites until soft and then fold into the batter.


11. Dip the flowers one at a time into the batter.


12. Tap gently to knock off the excess.


13. Carefully place as many as you can without touching into the hot oil.


14. Fry until light brown, then turn and brown on the other side.


15. Drain on paper towel and serve with a squeeze of lemon.
Reply:Desi is officialy my idol now
Reply:In Mexico we have enjoyed them for a looong time, they are called Flor de Calabaza, and they are made into soups, quesadillas and a lot of other recipes.





Buen Provecho (Bon Apetit)





Desi Cha the last page is for you to look at, it might be an interesting addition to your collection. Regards




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