Squash blossoms also called zucchini flowers are definitely one of the finest things summer has to offer.
There are many ways to serve these delicate flowers which have a very subtle taste of zucchini. They might look fancy and fiddly to prepare and may be that’s why many people eat them only at restaurants but trust me, that’s not the case.
Each plant has two types of flowers, male and female. It’s only the female ones that produce fruits and the male is only there to fertilize. So if you’re growing them yourself pick only the male flowers if you want to have some actual zucchini to grow. The males grow on long stalks, the females grow closer to the centre and have a bulbous end. Both flowers can be used to prepare the same dishes.
There are so many ways that you can enjoy them, from frying to stuffing. Italians do love to stuff them with ricotta or mozzarella and anchovies before coating with a simple batter and frying whereas the Turkish and Greeks use rice as a filling.
When buying, look for crisp and vibrant coloured flowers and try to use them the same day if possible to get the best result. You should first soak them in cold water for a while as this will help the petals to open up. You need to be careful when handling the flowers and check for bugs by gently opening the petals then remove the pistil or the stamen with your fingers. Give them a good wash under gently running water and dry using paper towel. Now they are ready to use in your dish.
Although they are delicious to snack on when fried I often tend to bake them for a lighter version.
- 20 squash blossoms
- 150 gr fresh ricotta
- 1 large courgette (zucchini)
- 1 garlic clove
- 1 Tbs grated parmesan
- 2 Tbs olive oil
- salt, pepper
- Julienne the courgette.
- Heat the olive oil in a pan and fry the garlic, remove.
- Add in the courgette and some salt, cook for 4-5 minutes until soft. Leave to cool.
- Cream the ricotta cheese by beating with a spoon and mix in the parmesan.
- Add in the courgette and freshly ground black pepper and check to see if it needs more salt.
- Fill each flower with about a table spoon of filling and twist the ends.
- Place on a baking dish lined with parchment and brush the tops with a little olive oil.
- Bake in the preheated oven (200 C / 390 F) for about 20 minutes, until golden.