You can eat the blossoms raw in a salad or they are really nice in a quesadilla. Just put it in with the cheese and it will soften with the melted cheese. The blossoms have a sort of ‘condensed’ zucchini flavor, but very mild. The stem is very tasty, so make sure you include that in whatever you make. Some recipes say to discard the stem. Don’t do that.
I made some fried and stuffed blossoms. It really isn’t complicated and it is just delicious. First you will want to remove the stamen before you do anything with your blossoms. The stamens are a little bitter.
This is a male stamen. I just gently tear the blossom and remove the stamen.
You can stuff your blossoms with anything, grains, cheese of any kind, herbs, anything.
I had some goat cheese and basil. So I mixed that up. And stuffed my blossoms.
Get a couple bowls and put a beaten egg in one and some seasoned flour in the other.
Pull the flower around the cheese and dip the blossom in the egg then the flour. You don’t have to be that careful with these. They are really forgiving. Eva stopped by when I was making these and she can’t eat gluten and I just fried some with cheese and without cheese for her and they were really good. Anyway…
Fry the dipped, stuffed blossom in a hot pan with oil. Make sure you press the stem down in the pan so it cooks.
Turn it over and fry the other side and there you go.
Three or four of those with a salad and some bread and wine makes a great summer dinner.
The blossoms will keep in the refrigerator for several days so don’t feel like you have to make these right away. I kept last week’s blossoms for 6 days in the fridge before I used them and they were fine.