These little delicacies are VERY seasonal. If I am lucky they make it into my kitchen once a year. I have the fondest memories of hot summers at my Grandmother’s house where she would go out in the yard in the morning only to return to the kitchen with a handful of bright blossoms and dandelion leaves. She would chop them up and scramble them into an egg. We would feast on tender blossoms and toast with jam. And every so often we would get lucky enough to have enough blossoms to stuff full of cheese and lightly pan fry. It only happened once or twice in my entire childhood, but that is the kind of thing you don’t forget.
You want to use only edible blossoms! Zucchini blossoms are the best. They have a mild floral flavor and a soft texture that is easy to chew and tastes faintly of squash. The blossoms should be about 3 to 4 inches long. You can’t really buy blossoms at the store or market. But you will have tons of them if you grow your own zucchini. You can also ask your local farm store if you can buy some from them or your CSA. These things usually get thrown away or worse: not even picked off the vines and left for the elements.
As seen on WMUR’s Cook’s Corner!
- 6 or more large zucchini squash blossoms
- 1 cup low moisture ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Romano cheese
- 1 egg yolk
- 1 Tablespoon Cucina Aurora Garlic and Herb Seasoning Mix
- 1 cup seasoned breadcrumbs (Gluten Free breadcrumbs work well too)
- 1 Tablespoon Baking powder
- 1 egg
- 2 Tablespoons Milk
- 2 Tablespoons Cucina Aurora Roasted Garlic Infused Olive Oil
- 1 cup of tomato sauce (I recommend Fresh Herb Pomodoro – click here for recipe)
- Make sure your blossoms are clean. Wash any dirt off and make sure they are completely dry before beginning.
- In a small bowl, mix ricotta cheese, Mozzarella Cheese, Romano Cheese, egg yolk and Garlic dip mix.
- Gently open up one blossom and very carefully, spoon in about 1 teaspoon of the cheese mixture. DO NOT OVER STUFF!
- Carefully twist the top of the blossom closed. Set aside.
- Repeat this process with the rest of the blossoms.
- In a shallow bowl, beat egg and milk.
- In another, shallow bowl combine breadcrumbs and baking powder.
- Heat Garlic olive oil in a medium skillet on medium heat.
- Gently coat the stuffed blossom in egg wash, then lightly coat with breadcrumb mixture.
- Place breaded blossom in the heated pan. Lightly cook about 2 minutes on each side or until lightly browned.
- Remove from pan immediately and serve.
- Serve along side your favorite tomato sauce for dipping.