The other day I opened the door to my office and was greeted by flowers. A typical bouquet it was not. I’ve never been a fan of romantic taboos. They actually freak me out. This gesture was way more understated and thus might have made me swoon a little, even if it was completely unintended. Last week I was raving about the beautiful, ephemeral zucchini blossoms that I was having trouble finding and my friend/coworker promised to bring me some that were just blooming in his garden. Lo and behold, on a day I was late to work, juggling a million things at once, I arrived and the door was open, as I had had a visitor. I was thrilled. I still am.
The life of a flower feels so precious to me. I carried them around like the gossamer threads of a spider web. They are so exquisitely delicate and expire so quickly. Such is the nature of beautiful things. They’re a reminder to me to recognize the joyful, yet aching delight of the moment and to rejoice in the idea that momentary beauty actually exists. It feels like an honor to have them in my kitchen.
These blossoms are best cooked right after picking them. I ushered the flowers carefully through my workday, which ended later than usual (10p). Normal people go to bed after a late night. I had to fry my zucchini flowers. What better to do so than in a nice cold beer batter? I stuffed them with goat cheese–a departure from the usual ricotta– fresh mint and cilantro, zest of lemon and then fried them. These would be just as wonderful if baked (350F for about 15 minutes), but I opted for the the fry option this time. Devouring gleaming hot stuffed flower petals after their bubble bath in bright golden beer– it honestly doesn’t get much more summery than this.
Stuffed Zucchini Blossoms – Fills about 12 blossoms
Ingredients:
Filling
- 1/2 cup goat cheese (or ricotta to be more traditional)
- 1 tablespoon freshly chopped mint
- 1/2 teaspoon grated lemon zest
- Kosher salt
- Freshly ground black pepper
ZUCCHINI BLOSSOMS
- Vegetable oil (for frying)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 12 ounce chilled lager-style beer, or seltzer (if you must)
- Zucchini blossoms (stamens removed; about a dozen)
- Sea salt
Directions:
STUFFING
Combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. goat cheese mixture. Make sure you’ve removed the stamens.
ZUCCHINI BLOSSOMS
In a large pot, heat about 2″ oil over medium heat. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
Oh Amanda, I’m green with envy! I have been thinking about zucchini blossoms for two weeks. I saw dozens of them blooming in a city park garden two weeks ago and after five minutes of scheming a way to come back in the dark with my pruning shears I came to my senses and decided to grow my own…next year! 🙁 I live vicariously through your experience of handling these little beauties and I love how you prepared them late at night! I’ll tuck your recipe in a safe place and patiently wait… beautiful post.
Aw thank you! That must have been torture in the park. The same thing happened to me which is why I was raving about them to my coworker. I was so glad he bright them in because it’s one of those things that gets stuck in my head. Next year you will have plenty. You’ll have to package and send to me! Xo
Simply stunning Amanda! I’ve always wanted to cook with these and you’ve given me the courage to do so…Thank you!
Thanks, Dimple. You can definitely handle these and I think you’d elevate them to something spectacular with all of your experience!
Oh Amanda…no way..I would keep them just like this!!! Love beer and the simplicity! Brilliant!
Thanks. You are too sweet. 🙂
Again, I am totally floored by your numerous and varied skills. This is gorgeous and sounds delish. I am totally envious of anyone who gets to walk into your kitchen and sit down for a bite. Lucky freaking ducks.
Thanks so much, Madhuri. Lucky for you, next time we work late, I’m bringing you something. I’m planning a lovely dessert soon and will definitely need help devouring it 🙂
Ahhhh, perhaps there is a silver lining to this very dark cloud under which we are currently lawyering…
Ha! For serious. Nights and weekends all the way.
Zucchini blossom fritters are a typical ingredient in Provençal cooking, but blossoms are nowhere to be seen here in the North. Unless you have a garden, which is not my case 🙁 I am glad I was able to try those fritters when I was in Nîmes in May at my friends’ house, they weren’t beer battered though, which I am sure gives a fluffier, lighter result! That really sounds perfect. And what a fabulous stuffing, I love fresh goat cheese. Great post as always, Amanda. Hope you are enjoying a nice summer!
Thanks, Darya. I seem to be gravitating toward southern French cooking these days. I’m glad you got to try these too. I bought buttermilk and herbs last night to try your refreshing soup that’s stuck in my head. Can’t wait. I hope you’re doing well too. Xo
Delicious! I was ogling the zucchini blossom in the market on Sunday, but a was going out to eat and they wouldn’t have lasted 😉
Thanks, Md. Yeah they have to be made immediately. I still haven’t seen them yet. It’s good to have friends who share their gardens!
The good thing about zucchini is that once they get going they grow like weeds – there are usually lots to share 🙂
And that, my friend, is how I win 😉
this is such a great recipe, Amanda. I have made these much like you have but a ricotta stuffing when i can get the flowers.. I am not a fan of goat cheese. Nothing says Italian like this dish.Your photos are outstanding.
Thanks, Jovina. I’m beginning to notice that all if my favorite meals are a staple in Italian and southern French cooking. I’m beginning to think you guys are onto something 😉 maybe just a little.
Hi Amanda, I was waiting to see your zucchini flower recipe, the recipe and your photos are gorgeous. I know what you mean, when I hold a bouquet, I feel like I’m carrying fragile life around, it’s beautiful but what if I do something wrong, and they start to shrivel (yes, fatalistic indeed). Besos!
Thanks so much, Sofia. We think alike. They’re probably way more resilient than we give them credit for. They hold up to the frying pan. Maybe there is a lesson in delicate resilience there.
You know I’ve never had this before! I will go to my sister’s garden tomorrow and steal some of her zucchini blossoms 😉
OMG you’re in for a treat. I’m honored to teach a Frenchman something. 🙂 These are well worth it.
So many folks are making zucchini blossoms right now. I want in on this! Beautiful photos, those bright orange blooms just make me smile. Joy in these flowers and cooked blossoms may be fleeting, but what a joy to see them. 10pm and you were still cooking? My hat’s off to you!
Well clearly I’m a maniac. But, yes, my mom used to make these and when I saw them in two friends’ gardens I felt like you do…”I WANT IN!” Theyre a great appetizer. I’m sure they’d taste better on a front porch at sunset rather than on my couch at 10p, but they were perfect.
Squash blossoms = summer to me. Yours look grand.
Thanks, Michelle. I’m so glad I got to have some. Beer is a year round thing 😉
Darling Amanda, I never had them, but I know they are glorious. Angie had a post about a year ago and also glorious. You have a good friend. My friend is trying to get me some, but her zucchini flowers were eaten by the bugs. 🙁 Oh well, what a pleasure it is to see your photos and how beautifully you have made them. The fillings are absolutely delectable.
Amanda, I love it, it reminds me my mother’s recipe. Every year she prepares this little fried zucchini for me. Your zucchinis are awesome and the pictures too 🙂
Delecant. A new word that combines delicate and elegant. That describes this perfectly Amanda.
I like it! Thank you so much. 😉
Great work. I damn well love stuffed zucchini flowers and always get a few in when we have a good crop in the garden, with a stuffing very similar to yours. Smiley face
Why thank you. I rarely fry but these were small enough to be excellent.
Yes indeed!
I simply love them. I don’t make them very often because of the frying but every time I have got the chance to put my hands on them, I just eat tons! They are delicious!
Thanks, Francesca. I hear you. I really hesitate to fry and they’re hard to stop because they’re so fresh and delicious. Definitely do it up right at least once this summer!
I do love flowers but, like you, I’d have been even more thrilled to have received these! When we grew them in our huerto in Spain I was rarely allowed to make them as you need the flowers to pollinate so they were a real treat. You cooked them beautifully 🙂
Oh how lucky you are! Thanks so much. It does seem like they are a rare treat. I’m expecting tomatoes soon. I still remember your tomato gift from last year from your neighbors.
Oh yes – the fridge full of tomatoes, that was such shock 🙂
Manda! You never fail to impress me!!!
Aww. Gracias. Too sweet.
I love zuchinni.. Amamda, Dish looks delicious. Waiting for the recipe with zuchinni flower. Beautiful pic
Thanks! I really do too. It tastes so different fresh.
Awesome:-)
Once again, I smiled my way through reading your new entry. I feel like a line from this post”Such is the nature of beautiful things” should be the tagline of your bog. Beautiful pictures, beautiful writing.
You are too kind, Azita. I really appreciate your kind words. You always make me smile.
Wow, lovely ones,
i love to fried pumpkin blossom, especially the female ones with lil baby pumpkin on it, superb!!!
your beer butter must be pluffy…
Wow, Dedy. That’s so cool. I want to try that one day.
Beautiful. Of course.
Thank you so much. I cannot get your kind words or of my head. I keep going back to them. So glad I found you 😉
Only told the truth Amanda. Happy that it made you happy. XO
sounds lovely! And looks,as you said, positively swoon-worthy. Enjoyed your thoughts on flowers. What a wonderfully fun (and delicious) gift.
Thank you, Liz. They really are a treat to eat. A friend of mine just told me he felt the same way about moments with his son as I do about the flowers. That’s pretty cool.
I love this delicate and delicious indulgence…your sound so good with the goat cheese and cilantro. Your description of them in a beer bubble bath make them sound even more inciting. 🙂
Thanks so much, Karen. I kind of want to take a beer bubble bath myself. 😉 Or a bubble bath.
So summery! I try to stay away from fried things, but the flavors in this sound wonderful!
Me too, Mary Frances. They can be baked but I figured I’d make a once a year exception and fry these. So summery indeed. 😉
This recipe sounds so good! I lost a recipe that where almost the same from when I travelled in Italy, so I’m really glad I’ve found this one, I’ve been dying to try it again! So thanks! And beautiful pictures as well!
Thanks for your comment. I hope you do make it. You will love it. 😉