I found these beautiful zucchini blossoms at Findlay Market Sunday morning. As owner of Yummy~issimo! Personal Chef Service in Cincinnati, I'm always looking for edible blossoms to add to my client's salads and meals.
If you find these edible beauties and aren't quite ready to use them, just gently place them in a clamshell and place in the refrigerator. They'll keep 3~4 days. I love leaving the baby zucchini on and serving both on a salad or as a interesting side dish.
Fried Zucchini Blossoms
2/3c all~purpose flour
3/4c beer (I use Heinekin or Corona)
canola oil, for frying
Kosher salt, or grated Parmesan cheese, for garnish
12 zucchini blossoms
Whisk flour and beer together until no lumps remain. Heat oil in heavy skillet. Dip blossoms into batter and place in hot oil. Fry and turn after blossom turns golden brown on one side. Remove from oil and place on paper towel to drain. Immediately sprinkle with kosher salt or Parmesan cheese.
I've been to restaurants where they serve zucchini blossoms as an appetizer ~ and they run about $8 for 2~3 blossoms!
If you feel really wild and crazy, you can stuff each blossom with 1t of ricotta or mozzarella cheese before you batter and fry it.
You can also use this recipe with squash, watermellon and pumpkin blossoms.