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Simple Stuffed Zucchini Blossoms Cooking Recipes

Stuffed Zucchini Blossoms


Some specialty markets sell zucchini blossoms, but your best bet would be either your own garden, or that a neighbor. Home gardeners usually will be delighted to share the blossoms, since each one you stuff to eat means one less to mature into a squash that must be dealt with. These are delicious as substantial appetizer, but can be served alongside grilled fish as well. The best ones I ever ate were in an outdoor café on the quai at Saint Juan les Pins in the south of France. These are as close as I have been able to come.


Makes 6 to 8 servings

  • 1 small zucchini, trimmed and grated

  • 1 ˝ tablespoons minced onion

  • 1 small clove garlic, minced (optional)

  • ˝ cup freshly grated Parmesan cheese

  • 1 cup skim milk ricotta cheese

  • 3 tablespoons chopped fresh parsley

  • Salt and hot pepper sauce to taste

  • 1 pound zucchini blossoms, 18 to 20 blossoms, washed and carefully dried

  • 1 cup unbleached all purpose flour

  • 1 teaspoon paprika (optional)

  • Pinch salt

  • 1 cup light beer

  • Oil for deep frying

  • Cooked tomatillo salsa (optional)

  1. In a bowl, beat together the zucchini, onion, garlic (if using), Parmesan, ricotta, parsley, salt and beer.
    Heat the oil to 375 F in a deep fat fryer. Dip the stuffed blossoms carefully into the batter, draining off any excess. Fry three or four at a time in the hot fat until golden brown, 3 to 4 minutes per batch.

  2. Remove with a slotted spoon. Drain on paper towels. Keep hot in a 350 F. oven until all the blossoms have been fried.

  3. Serve this simple cooking recipes hot, sprinkled with salt. Pass a little cooked tomatillo salsa on the side if you like.

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