Zucchini blossoms are always a surprising hit on our Foodie Trips to Tuscany and Umbria. More often than not, they are a new experience for our travelers. In Italy, they are a mainstay. The male flowers grow on a short stem and are mostly a by-product (leave a few on the plant for pollination). Female flowers grow off from the zucchini fruit itself, and can be used for this recipe, but you will be sacrificing the fruit if you harvest them too early. Zucchini blossoms most simply are dipped in a batter and fried. I like to fill the flowers with a vegetable-ricotta filling before battering them.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.