Stuffed Zucchini blossoms

[bohica]

So I was in the garden early Monday morning and picked some beautiful zucchini blossoms.

I made a mixture of ricotta cheese, fresh bread crumbs, shallots, garlic, freshly grated Reggiano, and Mozzarella. I added some chiffonade of Basil and an egg yolk.

I spooned some of this mixture into the blossom and closed the flowers around it. This was then dredged in seasoned flour then dipped into tempura batter made from white rice flour and beer, then into the French fryer.

Presentation was on a plate decorated with Balsamic reduction. I placed the fried blossom on the plate and topped it with a fresh herb and roma tomato concasse.

This is old hat I know, but it is something I had as yet to try at work.

To my disappointment, it was not well received. I have to watch how much cheese I use in things as my boss does not care for too much of it. I think I used a 1/4 cup of filling in the blossom and was told that it was still too much. It ended up being a pile on the side of the plate.

A discussion ensued and pretty soon the whole idea of the dish was trashed and changed to accommodate other fillings they'd like to see.

To me the idea of the cheese filling has been done but not here at work. I was thinking that perhaps next time I could stuff the blossoms with things like Polenta, or Risotto. Any suggestions would be greatly appreciated.

[grendlesmoder]

traditionally they're just stuffed with a piece of mozzarella and an anchovy. that's all. Never ate them out with anything but that here.
However, i have stuffed them with ricotta mixed with egg and parmigiano. The blossoms have a delicate flavor, i find even the anchovy to be too much, you don;lt need many flavors in it i think. But the trick is not to "stuff" them packed full but just put a little in each one, otherwise you aren;t eating stuffed blossoms but cheese encased in some undefined vegetable wrap. Think a tbsp of stuffing. not much more.
I think something like polenta is not really suitable - polenta is rustic and rough, while the blossoms are delicate and fine.

[pattie]

Never had these.

Does the actual zucchini blossom have any taste, or is it just something to hold the filling?

[cheztom]

The blossom, if its fresh picked, has a sweet earthy flavor, but not so strong that it hits you over the head. Frying them briefly enhances the flavor of the blossom especially if you use nuetral frying batter and medium like Ross has. I think you'd like them. One of my cooks brings them in from his garden from time to time and we munch on them through the day as snacks.

yeah, the squash can be lost in the shuffle of too many strong flavors. I do like the tempura fried blossoms stuffed with a light soft ripened cheese though, but the risotto idea is a good one. Perhaps a risotto blended with a small amount of wheatberries, zucchini brunoise and just a touch of a pistou made with arugula and roasted garlic. No cheese. Savory but subdued flavor to allow the squash to come through. I've found these to be fairly messy and people don't know what to do with them. And yeah Ross, your're right - the wave has passed with these, but I still do them on occassion for my more adventurous clients - and they are very good. Very "summery".

[Lorraine]

Can I sub cuke blossoms? I have lots of them.

[cheztom]

Why not? I'm sure they are quite edible. Cuke. Hmmmm, interesting. Wonder what they taste like. Quick, go out and eat one,L then come back and tell us how it was.

Stuff 'em with some kinda dill havarti. Bring out the dill pickle profile.

And eating the blossms helps the remaining plants gain more energy. Essentially dead heading for a better end product and not wasting the pinched off portions. How...environmental.

[Max_Xavier]

I do alot of different things with em.
mushrooms with soba and oyster, garlic with quinoa and avocado, chicazapote with cotija and lemongrass

but the most popular
I stuff then with shrimp, requeson (very similar to ricotta) and scallion then roll them through a very light batter and panko.

on rare occasion the blossoms can be real bitter.

as far as cuke blossoms. I don't know. I'll wait for Lorraine's answer.

[garball]

Here, we stuff em with pimiento cheese and fry them.

[ChezLeRecherche]

I think a cucumber blossom may be a bit too small, but pumpkin blooms have real potential. Wonder about watermelon and cantaloupe and other melons?

[moselle]

Daylillies are good too.

[ChefJen]

I have stuffed my Zukes with onioin marmalade and fried them in a Pakora batter they turn out very nice!

I have also used Crab mousse

but i do like the cheese filling!

Brings back memories eh mo to Colorado!!

[Lorraine]

I'll wait for Lorraine's answer

They really are small. They're pickling cukes, so I don't know if that has any bearing on the size. I'm going to try them tomorrow on house guests. Jen, care to share the pakora batter??

[moselle]

I thought the cheese was good too Jen.
Less was more in this case, true? You don't want it gooshing out and over powering the petals and delicate crust.

[ChefJen]

Certainly Lolly...

Half Rice flour
Half Besan (or chick pea flour)
Tumeric
Soda Water...

thats all! its great i use it for pakora prawns

I take onions, sweet potato, zuchinni, carrot and use my mandolin to juilline (sp) them. Then i take a handful of the mix veg a butterflied prawn and some batter and make a lovely pakora and fry them.

serve it with Cilantro Chutney, Kasundi, and Raita


And yea Mo, when we filled them (i still have the pics) we didnt over fill them!

[Lorraine]

Thanks, Jen. Saved for future refernce. I only have the turmeric and soda water. On to plan B.