I love zucchini flowers and although it is difficult finding them here in Florida, if you are lucky enough to have a garden, then you’ll have a constant supply of zucchini flowers all summer long! I have tried preparing zucchini flowers in various ways, but this is one of my favorites.
This is the second year that my husband planted zucchini plants that only produce flowers, not zucchini, so every day he brings me at least a dozen zucchini flowers. I have tried just about every preparation possible to use up these flowers, and have found that pan-frying them in a little oil after dipping them first in an egg wash and then in seasoned flour is my favorite.
You can either prepare the flowers unstuffed, or stuff them with a cube of mozzarella, some chopped tomatoes, and a little basil as I have done in this recipe. Both methods taste great, and I made these flowers for my family several times this year. I have used both safflower oil as well as olive oil for frying and both work well.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 16 Zucchini Flowers
- 16 1-inch Cubes Mozzarella
- 1/2 Cup Finely Diced Tomatoes
- 3 Teaspoons Finely Chopped Fresh Basil
- 2 Large Eggs
- 2 Tablespoons Milk
- 1 Cup All-purpose Flour
- Salt & Pepper To Taste
- 1/2 Teaspoon Dried Oregano
- Oil For Frying
Instructions
- Remove the stamen from the zucchini flowers.
- Stuff the flowers with a cube of mozzarella, a half teaspoon or so of the diced tomatoes, and a little of the chopped basil.
- Carefully twist the ends of the flower to keep the stuffing inside.
- Beat the eggs with the milk in a small bowl.
- In another bowl, stir together the flour, salt, pepper, and oregano.
- Carefully dip the flowers first into the egg wash, then the flour to coat completely.
- Set the coated flowers on a platter.
- Fill a large frying pan with about an inch of oil, and heat over a medium high flame until lightly smoking.
- Fry the flowers in batches, turning them over halfway, until golden brown.
- Place the fried flowers on a paper towel lined tray, and continue to fry the rest of the flowers until they have all been used.
- Sprinkle the flowers with some coarse salt, and serve immediately.
Nutrition Information:
Yield: 4
Serving Size: 4 flowers
Amount Per Serving:
Calories: 660Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 183mgSodium: 886mgCarbohydrates: 51gFiber: 10gSugar: 17gProtein: 42g