September brings some exciting ingredients to the regional farmers market. I like to try choosing something a bit different, to evade making the same every week. On yesterday’s trip with my mask on, I saw zucchini flowers. I have tried cooking with them before, with minimum success, but though I would give them one more try. Most recipes I have found treat them as a side dish, but I wanted to use them in something more tangible.
Fried Stuffed Zucchini Blossoms
Ingredients:
- 1 Tbsp. Vegetable Oil
- 1 onion, diced (medium)
- 2 Cloves of Garlic, diced
- 1lb Lamp Meat
- Salt for taste
- 1 Tbsp. Fresh Ground Black Pepper
- 8oz Cream Cheese
- 12 large Zucchini Blossoms (Flowers)
- 2 large egg yolks
- 1 cup of ice water
- 1 cup all-purpose flour
- Vegetable Oil for frying
Procedure:
- In a large sauté pan, heat oil on a medium-high.
- Add the garlic and onion and sauté until the onions are golden-yellow.
- Add the meat, and fresh ground black pepper and salt to taste.
- Cook the meat until golden brown, then drain and keep it aside for seven minutes.
- Rinse the zucchini flowers under clean cold water, then open the petals.
- Mix the cream cheese into the meat mixture, then spoon approximately ¼ cup of the mixture into each flower, and then close the petals to close the mixture.
- Meanwhile, pour 4 inches of oil into a heavy pot or deep fryer and heat to 375 F.
- In a mixing bowl, beat the egg yolks lightly, then stir in the ice water and flour until the batter maintains heavy cream. Dip two flowers at a time in the mixture, coating altogether, then drop them in the hot oil. Fry the flowers for three minutes or until golden brown, then drain them on a plate with paper towels. Repeat with the leftover flowers.
Serving
Fried Stuffed Zucchini Blossoms taste best with yams, beets, and potatoes. The blossoms impart a nice hint of flavor, and the fried batter adds a crisp texture, complementing the creaminess of the cream cheese filling and the meat. A glass of crisp white wine works well with this dish. Consider a sauvignon or a riesling blanc and avoid red wines as they would be too intense for zucchini blossoms’ delicate nature.
