Tuesday, August 11, 2015

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

     The sun has begun to set over the Mediterranean Sea. It is slowly sinking under the cover that is the blue green ocean of a blanket. The sky is a beautiful collage of reds and oranges. You are perched just comfortably at a little table overlooking the scene on a little white balcony. You can hear the sound of the waves gently hitting the rocks and cliffs below. A few boats are still out in the bay drifting by and you can faintly hear them buzzing. A soft accordion music is playing from inside the cobble stoned restaurant. There  is a sweet smell of fresh flowers and lemons in the air. No it is not coming from an arrangement on your table but rather the natural smell of the tiny village you have decided to claim. A lemon tree sits beside your table along with the fresh flowers growing on the side of the cliff that tickle your nose. The air is warm and a bit humid but with the breeze coming in off the water it is fresh and calming. You take a small sip from the wine glass that has been given to you by the lovely dark haired waitress that greeted you. What could be  more perfect? And then it happens…. The lovely dark haired lady is returning to your table and bringing you a small plate with what looks like some fried little sticks. She lays them in front of you and gently says, “Boun Appetito”. You respond with a nervous, “Grazie” as she saunters away smiling. You take a bite and the most wonderful thing happens. Your mouth is met with a fantastic combination of the cheese and herbs stuffed inside and the crispiness from the coating. You savor the taste of this simple appetizer  that you cannot wait to eat more of it. You sit back, smile, and know that you are in heaven.

     Stuffed Zucchini Flowers; this is what I think of  when I eat, Stuffed Zucchini Flowers. I had them on one of my trips to Italy. Specifically the Amalfi coast which is the description above. Now as it turns out, my mother and grandmother used to make this a lot, but low and behold they never did for me and my siblings. (A nice little piece of information I would have liked to have known as  a child). My mother says that grandma just stopped making them and she did too. Just one of the things I guess they decided to not continue down the tradition line. Oh well, I digress. Either way, they are now being brought back to the family. Stuffed Zucchini Flowers


  • 24 zucchini flowers
  • 1/2 block of cream cheese
  • 8 oz ricotta cheese
  • 1 tbs Italian herb seasoning, (I just used a combo bottle of basil, oregano, garlic, parsley, etc)
  • lemon juice
  • salt/pepper
  • 1 cup flower
  • 1 cup water

1. Rinse and remove the outer green around the base of the flowers and remove the inner stamen. (Be care not to break through the blossoms.

2. Paper dry the blossoms until all the water is gone

3. Combine the softened cream cheese, ricotta, and herb mixture together. Taste and add salt and pepper for your flavor and a little lemon juice.

4. Now carefully stuff a bit of the mixture into each blossom. You can use a pastry bag so as to make it easier.

5. Combine the flour and water mixture and add a little salt. Carefully take each zucchini blossom and twist the ends of the petals together to seal the inside mixture and dredge each one in the flour water mixture. Let excess drain off.

6. Now in a deep fryer or in a skillet with about 2 inches of oil heated over medium high heat drop a blossom into the oil one at a time. Careful not to overcrowd the oil. I usually only fry about 3 at a time.

7. Fry for a couple minutes on each side until golden brown. Remove and let drain on a paper towel lined plate.
      That's it. Simple, delicious, flavorful, and so easy to make. These brought me back to my time on the Amalfi coast. A fantastic little appetizer that everyone will love. Hope you enjoy!

Prep time: 30 minutes
Cook Time: 15-20 minutes
Serves: 4-5


No comments:

Post a Comment