Summer Annuals Good Enough Eat

Fig.1. If you find flowers this beautiful, leave them whole

Zucchini flowers blossom just as the little fruits begin to take shape. The female blossoms are the ones which hold the small emerging zucchini or “marrow”, the male flowers derive solely from the stem or stalk of the plant. The male flower is smaller than the female but tastes the same.
Foodies are used to seeing them fried, but there are plenty of other ways to enjoy these very seasonal marvels. They can be sautéed and served as a side, or as a simple pasta sauce “in bianco”. They can be incorporated into an omelette or even in risotto; and go very well when mixed with onions, mushrooms and any and all herbs currently overtaking your garden. In Mexico they inventively use zucchini blossoms in soups, tacos and quesadillas.
My Grandfather always protested giving me any zucchini blossoms because he felt it stunted the zucchini’s growth; fortunately, my Mother and Grandmother always found a way to obtain some. The preferred method of cooking them was to chop them up, mix in batter and fry them in oil.
These days I buy my zucchini blossoms from the Birri Brothers in the Jean Talon Market. Get there early or call ahead and ask Joe or Frank to put some aside for you.

Fried Zucchini Flowers Stuffed With Ricotta

Ingredients:
Serves 4 to 5 as appetizers.

1 cup of all-purpose flour
1 tablespoon of olive oil
5 tablespoons of white wine
1 egg, whisked
¾ cup warm water
1 1/2 cups of ricotta (you might need more or less depending on the size of the flowers.)
2 tablespoons grated parmesan
3 anchovies, chopped (optional)
12 zucchini flowers, cleaned and dry
Salt and pepper
Vegetable oil, for frying

Directions:
Combine the flour, olive oil, wine and egg in a bowl. Add the water a little at a time and mix. Stop adding the water when you get a smooth and runny batter, let the batter rest for 1 hour.
Combine the ricotta, parmesan, anchovies and salt and pepper in a bowl and mix. Using a spoon, fill the flower with the cheese pressing the petals gently together when full so they stick to the cheese and stay closed. Dip the flowers in the batter and fry in oil (make sure your oil is 360 degrees) until golden brown. Drain on paper towels, sprinkle with salt and eat them warm.

Fig.2. Make sure the flowers are properly stuffed, and,

when dipped in the batter let any excess batter drain

back into the bowl.

Note: These can also be made without the ricotta, either chopped up or left whole, just add some parmesan to the batter.

Fig.3. These are best warm, sprinkle with salt and enjoy.