Stuffed Zucchini Blossoms

Have you ever had something for the first time that turns your world upside down? Si, it happened to me last year when Lis and her magical hands showed me the delicate yet incomparable taste of zucchini flowers. Was I the only one that did not know zucchinis have flowers, and they are edible? Probably 😂

It was until I had them in Italy that I started noticing other cultures using them to cook as well, for example in Mexico they are commonly enjoy in quesadillas, and this made me wonder. What do people in Colombia do with the zucchini blossoms? I will do my research because I am sensing a business idea. 

Anyways, the first time Lisa had me try these tiny fried bombs, she filled them with a mix of ricotta, Parmigiano, an egg, and herbs mix. She then proceeded to coat them in a tempura batter, to then fry and enjoy with a yogurt dipping sauce. They were so light, crispy, and flavorful. So perfect. The second time around, she showed me how to make them in the oven, which ultimately is my favorite way of doing them because even though fried anything is amazing, the act of frying is not. 

Since then, I have made them a handful of times, playing with the stuffing and the seasonings. My favorite is ricotta, Parmigiano, parsley, mint, garlic or chives, and red chili flakes. I like to enjoy them as an appetizer, with fried, or even with a tortilla, black beans, and avocado. 

As they are a summer season vegetable I wont be having them anytime soon, but will take full advantage once I start seeing them again in the farmers market. 


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