Recipe of the day: stuffed pumpkin blossoms
Zucchini are one of the richest summer vegetables. But before they explode in gardens and farms, pumpkins of all kinds produce flowers that are pretty to look at – and delicious to eat. The female flowers transform into pumpkin, while the male flowers can be picked and consumed as they are or in a recipe like this one.
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Whether you’re using zucchini flowers or the flower of any other type of pumpkin, they’re deliciously filled with ricotta and deep-fried (like most things). We’ll show you how to do it, because making filled pumpkin blossoms should definitely be on your summer foodie bucket list.
How do pumpkin blossoms taste?
Unlike some other edible flowers, the taste of zucchini flowers has nothing floral or perfume-like about it. They are quite mild with the slightest taste of pumpkin.
How to eat pumpkin flowers
Pumpkin blossoms have a soft texture and can be eaten raw in salads or used as a pizza topping. But our favorite use for these tender summer treats is to use them as a vessel for cheesy, fried treats.
This classic Italian appetizer may seem intimidating at first, but it’s quick and easy to make once you know how to do it. All you have to do is make a mixture of ricotta, mozzarella, parmesan, salt and pepper and carefully spoon this into your pumpkin blossoms. Then dip them in a mixture of flour and water and cook for a few minutes until they are perfectly golden brown and crispy. That’s it! And if you’re in the mood for more oeey sticky goodness afterward, there are plenty of recipes out there that are perfect for cheese lovers.
This recipe is courtesy of the Sorbillo restaurant
- 17 ounces ricotta
- 7 ounces of mozzarella
- 3 ounces parmesan cheese
- 2 teaspoons of salt
- Black pepper to taste
- 8 zucchini flowers, stamens removed
- 4-6 cups of oil for frying
- 1 cup of water
- 2/3 cups of flour
Step 1: In a bowl, combine 17 ounces of ricotta, 7 ounces of mozzarella, 3 ounces of parmesan, 2 teaspoons of salt, and pepper to taste. Mix well to combine.
Step 2: Using a piping bag or spoon, carefully fill each zucchini flower with the mixture.
Step 3: Fold the petals over to close the opening.
Step 4: Pour about two inches of vegetable oil into a heavy-bottomed saucepan or deep cast iron pan and heat over medium heat until very hot, about 350 ° F.
Step 5: In the meantime, mix 1 cup water and 2/3 cup flour in another bowl.
Step 6: Dip each filled flower in the flour and water mixture and fry in hot oil for 1 to 2 minutes, or until golden brown.
Step 7: Remove from the oil and place on a plate lined with kitchen paper. Serve immediately.