With the excitement of my container garden finally flowering, I couldn’t wait to eat some of its fruits. So when I woke up to see my zucchini plants bursting with bright orange flowers I decided it was time to do some research. I had read about eating zucchini flowers in the past, but never actually went anywhere with the idea, until now.

Here is the recipe I came up with on the fly, quite literally. I went outside picked, washed, and patted dry the flowers then grabbed some things from the fridge and spice rack, and off I went.

To harvest the zucchini blossoms you will have to be quick, it is best to pick them the morning they burst open then clean right away and remove their stamen (male flower genetalia). You will want to pick the male flowers and leave behind the female (the female blossoms are what actually grow the zucchini fruit) you can tell the difference by looking at the base of the flower, on the male you will see a plain stem, on the bottom of the female flower you will see a mini zucchini. I would suggest using sharp scissors and leaving about 1-2 inches of stem attached to the flower (this will allow you to handle it better without damaging the pedals).

This recipe is very flexible, depending on how many zucchini blossoms you actually get you might have to make more or less of the batter.

What you need:

Zucchini flowers
Garlic confit
Cheddar sliced
Grated Parmesan
Kosher salt to taste
freshly ground black pepper to taste
¼ cup all purpose flour
1.5 TBL grated Parmesan
1.5 TBL Italian bread crumbs
2-3 TBL olive oil

Start by gently rinsing the Zucchini blossom inside and out, then remove its stamen. Place the flower down on paper towel as shown above, be sure to spread the pedals out. dab the tops of the flowers with paper towel and let rest for 5-10 minutes but no longer than 15 minutes.

Now layer 2 small pieces of cheddar, 2 whole cloves of garlic confit, then sprinkle with Parmesan, salt, and pepper to taste.

Now gently roll up the flower while twisting and folding the pedals under one another until you have a somewhat tight blossom.

In a shallow bowl lightly beat your egg, in another bowl whisk together your flour, bread crumbs, and 1.5 TBL of Parmesan.

In a non stick heavy bottom frying pan heat 2-3 TBL of olive oil until it sizzle when you sprinkle flour in it.

Now while holding your Zucchini bud by the stemp swirl it in the egg to coat, then place in the bowl with the flour mixture. Spoon the flour mixture from the sides over the Zucchini bud to coat. Now transfer the Zucchini bud to the preheated frying pan.

While frying you will want to turn the flower in quarters to lightly brown all sides. This can be tricky, I do it by holding onto the stem with my fingers and gently turning it. You have to be quick but smooth or else you might burn your hands.

Now you will want to use a slotted metal spoon or spatula to remove the finished Zucchini blossom from the pan, and place it on a paper towel to soak up the extra oil.

I’d love to hear how you use your Zucchini blossoms in cooking.

Enjoy, and keep an eye out for future Zucchini blossom recipes.