Our garden zucchini plants started out great this year, then once August arrived they simply shriveled up and died. We replanted another batch of zucchini, and they are flourishing, so hopefully we’ll be harvesting zucchini again soon. Although having zucchini growing in my garden is wonderful, the best part for me is picking the zucchini flowers each morning. I love playing around with these tender blossoms and this summer I have stuffed them with a variety of different cheeses, mashed potatoes, and anchovies. I breaded and baked them, battered and deep fried them, but ever since I tasted pan-fried zucchini flowers in Piemonte back in July, I have been preparing them in this manner. I prefer pan frying over deep frying as you do not need much oil, you do not have the mess of deep frying, and since they do not get as crisp as they do when you deep fry them, they just taste fresher, without any oily aftertaste.
I recently combine creamy ricotta cheese and tangy soft goat cheese along with some finely chopped garden herbs to stuff my blossoms recently, and thoroughly enjoyed this flavor combination. I again made a light batter and pan fried them, serving them warm. There is just something about cutting into a golden brown zucchini flower and seeing creamy cheese ooze out that is so inviting!
Deborah Mele 2016
Pan-Fried Zucchini Flowers Stuffed With Ricotta, Goat Cheese, & Fresh Herbs
- 1 Cup All-purpose Flour
- 1/2 Teaspoon Salt
- 3/4 Cup Warm Water
- 1 Large Egg
- Zucchini Flowers
- 20 Medium to Large Zucchini Blossoms, Stamens Removed
- 1/2 Cup Ricotta Cheese
- 1/2 Cup Creamy Goat Cheese
- 3 Tablespoons Finely Chopped Fresh Herbs (Parsley, mint, oregano, thyme, basil are good!)
- Salt & Pepper To Taste
- Sunflower Oil For Frying
- Coarsely Ground Sea Salt
Mix together the flour, water, and salt in a small bowl until smooth and let sit 1 hour.
When ready to cook the flowers, whisk in the egg.
Mix the ricotta, goat cheese, herbs, salt and pepper in a small bowl.
Using a small spoon, place a spoonful of the stuffing into each zucchini flower, then gently twist the top of the blossom to close.
Heat enough oil to cover the bottom of a large skillet over medium heat until piping hot.
Dip each flower into the batter and add to the pan, cooking in batches 2 to 3 minutes on each side until golden brown.
Arrange the zucchini flowers on a platter and sprinkle on some coarse sea salt.