It has been a crazy month here in Umbria. We just returned from Puglia, then took a short trip to Venice before our family arrived for two weeks. We took the family to Riccione for a few days to enjoy the sea and for the guys to bike, then as soon as we returned home, our youngest grandson came down with a nasty flu bug. Unfortunately, the poor little guy was all but bedridden for four days which squashed the rest of our travel plans. The day after the family left, I came down with the flu as well, and today is the first day that I am feeling halfway normal. Hopefully, the rest of the summer will be more uneventful!
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 during their stay here in Umbria this year. I have used both safflower oil as well as olive oil for frying and both work well.
Deborah Mele 2017
Caprese Stuffed Zucchini Flowers
- 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
- 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.