My definition of a seasonal delicacy is the zucchini blossom! This time of year it is always at the farmers market or for many an anticipated item that you can produce from your own backyard garden. As a side note about zucchini the female flowers grow into a zucchini and the male flower dies, it is important to pick the male blossoms. It is a simple batter, seasonings from the garden a quick fry and you have a sophisticated dish that would elevate any menu and give you the feeling that you are dining in Tuscany. I love zucchini blossoms for a simple organic flavor with a crisp touch and a savory filling.
In a large pot heat about 2 inch of oil on the medium heat Deep fry at 350 degrees Combine ricotta, salt, pepper, garlic, lemon zest and mint Open the blossoms and spoon in the mixture Add Pellegrino to flour whisk until lumps are gone Dredge the blossoms in flour mixture and shake off the excess Add to the oil until golden brown cook for 2 to 3 mins on each side Use a slotted spoon to flip and remove Remove from oil and drain on a paper towel Serve Make sure you open the blossoms enough to be able to put an ample amount of filling in.
Get them golden brown, it helps to hold them togetherFried Zucchini Blossoms
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