I just get some beautiful infant zucchini with their flowers still attached at my local farmer's bazaar, but I have no hypothesis what to do with them..... Please comfort!
By the way, an Italian recipe would suit me best because that's what I specialize surrounded by.
Answer:
How lucky you are! I am so jealous! I love zucchini blossoms and they are not easy to come by. Good for you, ENJOY!
They are usually stuffed and fried but the possibilities and combinations are endless.
There are alot of recipe, so I am providing the links:
http://italianfood.about.com/od/zucchini...
http://www.abc.web.au/tasmania/stories/s...
http://www.foodnetwork.com/food/recipes/...
http://www.virtualitalia.com/recipes/zuc...
http://www.foodandwine.com/recipes/roast...
http://www.foodandwine.com/recipes/stuff...
http://splendidtable.publicradio.org/rec...
http://www.lifeinitaly.com/venetian-cook...
Stuffed Zucchini Flowers:
1 1/2 hours 1 hour prep
4 servings
20 flowers
20 squash blossoms
250 g ricotta cheese
20 basil leaves
250 ml sunflower grease
2 lemons
salt and pepper
for the batter
180 g plain flour
3 tablespoons olive grease
3 egg whites
200 ml water
1 teaspoon saline
1. Start the batter by sifting the flour into a bowl.
2. Make a well surrounded by the centre, pour within the olive oil and stir to combine.
3. Slowly supply in the wet until you have a batter the consistency of a gooey cream.
4. Add the salt, cover and leave your job for at least an hour.
5. Prepare the flowers by removing the stamens and the green bits at the end.
6. Season the ricotta with some saline and pepper.
7. Push 1 tsp ricotta and a basil leaf inside respectively flower.
8. Press the petals together.
9. Heat the sunflower oil to 190 C or 375 F surrounded by a deep frying container.
10. Beat the egg whites until soft and then fold into the batter.
11. Dip the flowers one at a time into the batter.
12. Tap sympathetically to knock off the excess.
13. Carefully place as copious as you can without touching into the hot grease.
14. Fry until light brown, later turn and brown on the other side.
15. Drain on paper towel and serve near a squeeze of lemon.
Dip contained by batter and fry
Desi is officialy my idol in a minute
In Mexico we hold enjoyed them for a looong time, they are call Flor de Calabaza, and they are made into soups, quesadillas and a lot of other recipe.
Buen Provecho (Bon Apetit)
Desi Cha the last page is for you to look at, it might be an interesting increment to your collection. Regards
They are greatly popular here in Cyprus. Here is the recipe we use.
Zucchini flowers (should be kept unfurl by adding one into the other. Preferably collected impulsive in the morning).
Rice (not long-grain or parboiled)
Ripe tomatoes or tomato join
Fresh or dried mint leaves
Onion (finely chopped)
Salt, pepper
Olive oil (sunflower grease could be used too)
How to do:
Wash the flowers and the rice
Mix the rice with chopped mint leaves, finely chopped tomatoes (or tomato paste), onion, brackish and pepper.
Fill the flowers with this mixture, and close the ruin of flower petals to prevent the rice from getting out.
Place them at the bottom of a pot, tightly close to each other. Pour some olive grease over them, add plenty water to prevent them from sticking to the bottom or getting burned (not too much dampen, since we don't want a soup). Place a flat plate upside down over the stuffed flowers).
Cook over low to medium fry. When rice is soft, they are done.
Serve warm or cold depending on soft spot. The name surrounded by Turkish is "Cicek dolmasi" (stuffed flowers).
p.s. the ingredients and preparation/cooking is the same as "stuffed vine leaves".
More Questions & Answers...
By the way, an Italian recipe would suit me best because that's what I specialize surrounded by.
Answer:
How lucky you are! I am so jealous! I love zucchini blossoms and they are not easy to come by. Good for you, ENJOY!
They are usually stuffed and fried but the possibilities and combinations are endless.
There are alot of recipe, so I am providing the links:
http://italianfood.about.com/od/zucchini...
http://www.abc.web.au/tasmania/stories/s...
http://www.foodnetwork.com/food/recipes/...
http://www.virtualitalia.com/recipes/zuc...
http://www.foodandwine.com/recipes/roast...
http://www.foodandwine.com/recipes/stuff...
http://splendidtable.publicradio.org/rec...
http://www.lifeinitaly.com/venetian-cook...
Stuffed Zucchini Flowers:
1 1/2 hours 1 hour prep
4 servings
20 flowers
20 squash blossoms
250 g ricotta cheese
20 basil leaves
250 ml sunflower grease
2 lemons
salt and pepper
for the batter
180 g plain flour
3 tablespoons olive grease
3 egg whites
200 ml water
1 teaspoon saline
1. Start the batter by sifting the flour into a bowl.
2. Make a well surrounded by the centre, pour within the olive oil and stir to combine.
3. Slowly supply in the wet until you have a batter the consistency of a gooey cream.
4. Add the salt, cover and leave your job for at least an hour.
5. Prepare the flowers by removing the stamens and the green bits at the end.
6. Season the ricotta with some saline and pepper.
7. Push 1 tsp ricotta and a basil leaf inside respectively flower.
8. Press the petals together.
9. Heat the sunflower oil to 190 C or 375 F surrounded by a deep frying container.
10. Beat the egg whites until soft and then fold into the batter.
11. Dip the flowers one at a time into the batter.
12. Tap sympathetically to knock off the excess.
13. Carefully place as copious as you can without touching into the hot grease.
14. Fry until light brown, later turn and brown on the other side.
15. Drain on paper towel and serve near a squeeze of lemon.
Dip contained by batter and fry
Desi is officialy my idol in a minute
In Mexico we hold enjoyed them for a looong time, they are call Flor de Calabaza, and they are made into soups, quesadillas and a lot of other recipe.
Buen Provecho (Bon Apetit)
Desi Cha the last page is for you to look at, it might be an interesting increment to your collection. Regards
They are greatly popular here in Cyprus. Here is the recipe we use.
Zucchini flowers (should be kept unfurl by adding one into the other. Preferably collected impulsive in the morning).
Rice (not long-grain or parboiled)
Ripe tomatoes or tomato join
Fresh or dried mint leaves
Onion (finely chopped)
Salt, pepper
Olive oil (sunflower grease could be used too)
How to do:
Wash the flowers and the rice
Mix the rice with chopped mint leaves, finely chopped tomatoes (or tomato paste), onion, brackish and pepper.
Fill the flowers with this mixture, and close the ruin of flower petals to prevent the rice from getting out.
Place them at the bottom of a pot, tightly close to each other. Pour some olive grease over them, add plenty water to prevent them from sticking to the bottom or getting burned (not too much dampen, since we don't want a soup). Place a flat plate upside down over the stuffed flowers).
Cook over low to medium fry. When rice is soft, they are done.
Serve warm or cold depending on soft spot. The name surrounded by Turkish is "Cicek dolmasi" (stuffed flowers).
p.s. the ingredients and preparation/cooking is the same as "stuffed vine leaves".
More Questions & Answers...