Stuffed Zucchini Flowers

Stuffed zucchini flowers are a mainstay of many cuisines in the Mediterranean. I’ve never had the pleasure of trying an authentic version of this dish, but you don’t have to travel overseas to access something that most people already have in their summer garden. I must admit that I’ve struggled to grow yellow squash/zucchini the past couple of summers. Thank goodness I have a decent relationship with our local Mennonite community. One of the families gave me a box full of squash blossoms - zucchini, acorn, and some other type of winter squash. Zucchini flowers are best for this application of stuffing and frying. They are tube-like and fairly rigid. However, they must be picked in the morning and used quickly.  

This is the sort of simple dish that is refined by using the freshest top quality ingredients: freshly grated pecorino, good quality ricotta, grated whole nutmeg, fresh-picked mint, etc. The types and proportions of cheese can be quite varied depending on the recipe you come across, although ricotta seems to be foundational. You’ll also come across slight variations using a range of herbs and aromatic spices. Some omit additional flavors altogether in favor of a pure, squash-forward taste. In my recipe below, the addition of nutmeg or mint are optional. Personally, I like a few microplane scrapes of warming nutmeg with anything cheesy. Others might like the cool brightness of mint...Maybe one day I’ll try the real deal in Italy or Greece and do a rewrite on this one. 

Stuffed Zucchini Flowers

INGREDIENTS

• 18-20 zucchini flowers
• Frying oil

• 300g ricotta cheese
• 75g pecorino romano, finely grated
• Zest of 1 lemon
• Salt & pepper to taste (pecorino is already quite salty)
• Optional: grated nutmeg or fresh mint

• 275g all-purpose flour
• 325ml whole milk
• 2 eggs, beaten
• Pinch of salt

INSTRUCTIONS  

1. Check the zucchini flowers for insects and remove the stamens or pistils.
2. Prep frying station with oil, paper towel-lined plate, and tongs. Heat oil in a deep fryer or heavy-bottomed pot to 375F.
3. To make the cheese filling: In a large bowl combine the ricotta cheese, pecorino romano, lemon zest, salt, and pepper (optional: grated nutmeg or ribbons of mint). Mix well.
4. Take each flower and gently fill with 1½-2 teaspoons of filling. Twist the tips to close. Set aside. 
5. To make the batter: Add the flour to a large, wide bowl. Make a well in the center. Add the milk, eggs, and salt. Whisk until smooth. 
6. Take each filled flower by the stem and dip it in the batter. Twist the flower while dredging and allow the excess to drip. Aim for a thin, almost translucent coating of batter.
7. Carefully drop a few flowers at a time in the hot oil. Fry 2-3 minutes or until golden brown. Turn with tongs to fry all sides. 
8. Once golden brown, remove the flowers and drain on the paper towel-lined plate.
9. Serve immediately.

- Use a small scoop or pastry bag to make filling easier.

- These turn soggy very quickly. They can be re-fried to crisp up.