Over the years I’ve seen many chefs use zucchini blossoms and it has sparked my interest. The problem is, they are somewhat difficult to find. You aren’t going to find any in most chain grocery stores and there is usually a limited window when you can find them in specialty stores and farmer’s markets. So this year, I finally planted some zucchini. I’ve never grown zucchini and I prayed they would take. I planted two plants and they are huge after only a month. There are so many blossoms every morning and the fruit that is being produced will keep me busy the next few weeks. After reading what I needed to do with the blossoms and making sure I didn’t hurt future production I went to town picking the flowers. I was so excited to finally get them stuffed with cheese and fried!

So, if you grow your own, what you need to do is pick the flowers from the very thin stalks, those are the males and wont produce fruit. Pick them early in the morning when they are fully opened. Rinse them off and blot with a paper towel and you are ready to get in the kitchen! Remove the stamen carefully, without tearing the flower.

These make delightful bites. There is just something that screams fresh when you have good cheese, a delicate and edible flower, and a light batter. It honestly took my husband a few bites to forget he was eating a flower. My two-year old daughter thought it was exciting to be cooking with flowers. We had them one afternoon sitting around our kitchen, but if the timing is right these will definitely impress your guests! I think next on the zucchini blossom agenda is to try baking them. I made a few blossoms filled with goat cheese, some with mozzarella, and then some with a mozzarella and basil blend and all were delicious!

Fried Zucchini Blossoms

Ingredients

• 1 cup cake flour
• 1 tablespoon baking powder
• Kosher salt
• 1/2 cup club soda
• 1/2 cup goat cheese or mozzarella
• 4 zucchini blossoms
• oil for frying (Peanut is recommended, but we used Canola)
• 1/2 Tbsp basil or any fresh or dried herbs that you like

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Heat the oil to 375 degrees F.

Whisk together the cake flour, baking powder, pinch salt, and club soda.

Spoon the goat cheese, and any herbs you added, into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.

Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.

Source: adapted from Anne Burrell