Whenever zucchini blossoms are in season, I go to the Jean-Talon market in Montreal to seek out the stalls that sell the yellow, orange and green zucchini blossoms packaged in small containers. When my mother-in-law had her garden that produced tons of zucchini, she would bring us a basket of zucchini blossoms and that day we would have a zucchini blossom food fest.
Zucchini blossoms are best cooked within two days from the time they are purchased or harvested. I make sure to purchase fresh blossoms that are bright in color. You can store them until the next day by placing them between sheets of damp paper towels and sealing them in a plastic bag and place them your refrigerator.
When preparing the zucchini blossoms for cooking, rinse the inside of the blossoms to remove any dirt or small insects. Pat dry with paper towels. Remove the stamens. The stems can be left intact or removed.
I have made them fried in batter, stuffed with ricotta and added them to risotto and frittatas. My favourite way to cook the zucchini blossoms is fried in batter. I like the bite of the crispy batter and the taste of the delicate zucchini blossom. Perhaps it’s not the healthiest way to eat them, but worth the extra splurge in calories.
- 36 zucchini blossoms, cleaned of dirt and insects
- 2 cups milk
- 1 cup beer
- 1 ¾ cups flour
- 2 eggs
- ½ tsp salt
- ½ cup (125 ml) canola or vegetable oil for frying
- In a large bowl, beat eggs with whisk.
- Add flour and salt and whisk until well combined.
- Add flour and beer and whisk until well blended
- Heat oil in large skillet on medium heat until oil is ready for frying.
- To test if the oil is ready for frying, add a few drops of the batter. If it sizzles, the oil is ready to fry the zucchini blossoms.
- Using tongs dip the zucchini blossoms into the batter, making they sure they are completely covered in batter.
- Fry the zucchini blossoms until golden, turning them halfway through cooking.
- Place on paper towel lined platter to absorb excess oil.
- Serve immediately as the zucchini blossoms taste better when they are hot.