Taking away the flowers of some plants makes them stronger and happier. Basil, for instance, will branch and provide you with much more pesto fodder if you make sure it never blooms.
Likewise, as a tomato plant starts to grow, you can pinch the tips for a little while. It temporarily discourages blooming, causing the plant to branch, producing many more blossoms and, thus, more tomatoes.
However, when we take away a zucchini blossom to stuff, fry, and eat, will it mean more zucchini to harvest and leave anonymously on neighbors’ doorsteps? Or do we risk getting no fruits from the vine if we pluck the flowers? I needed to ask a farmer.
I wrote to Larry and Eunice — from Larry’s Veggies where I purchased my squash blossoms — and asked. Larry let me know that he harvests only the male flowers to sell, leaving the females to bear the fruit. There are distinct differences in the two when looking inside the blossom at the female stigma or male stamen, so it is easy to choose which to pluck and which to leave on the vine. And, of course, a few male blossoms must be left behind to fertilize the female blossoms. Mystery solved — it always helps to ask the experts!
Speaking of experts (in Italian cuisine), I asked my friend and neighbor Annamaria what cheese I should use to stuff the blossoms, and she shared that her mother used Fontina and a piece of anchovy. So that is what I did.
~ David
Ingredients
- 12 squash blossoms
- 12 small batons of Fontina or other melting cheese (1/4-inch by 1-inch)
- 4 anchovies, each cut crosswise into 3 pieces
- 1/2 cup flour
- 1/2 cup water
- olive oil
- canola oil
- sea salt
Instructions
- Wash the squash blossoms thoroughly in cold water, drain, and pat dry gently. Using either a sharp paring knife or kitchen scissors, cut out the stamen, taking care not to tear the blossom.
- Stuff each blossom with a piece of cheese and a piece of anchovy. Close and gently twist the end of the blossom.
- In a large flat bowl, whisk together the flour and water until you have a very thin batter — similar to crêpe batter. If it is too thick, add more water; conversely, if it’s too thin, add some more flour.
- Prepare a large dinner plate for draining the blossoms by covering it with a triple thickness of paper towels. Set the plate beside the stove (but not too close to the burner!).
- Place an equal amount of olive and canola oil in a skillet over medium-high heat — about 3/4-inch deep. The oil will be hot enough when a drop of batter sizzles as soon as it hits the oil.
- When the oil is ready, dip the blossoms in the batter and turn to coat. Carefully place them in the oil begin careful not to let them touch one another. Depending on the size of your skillet, you will want to fry 4-6 at a time. Fry until golden on one side; turn and cook the other side. Remove from the pan and place the cooked blossoms on the paper towels to drain; sprinkle immediately with sea salt. Repeat with the remaining blossoms.
- These are best eaten when hot.
- Serves 4 as an appetizer or first course.
© 2024 Copyright Cocoa & Lavender
John / Kitchen Riffs
July 11, 2020 at 8:00 amThis is such a wonderful dish! And one I don’t make that often — and only when I happen upon zucchini blossoms in a farmers market (I often shop at a supermarket that has a pretty good produce department, but they rarely stock these). I guess I could grow zucchini, but, well, that’s work. 🙂 Actually they’re pretty easy to grow, but I just don’t have the room for them. Anyway, really like the anchovy idea in your recipe — I’ll be trying that. Thanks!
Cocoa & Lavender
July 12, 2020 at 5:47 amFor me, John, it’s a once a year treat. They don’t show up in our regular grocery store, but in our Latino stores they are a regular.
Christina Conte
July 11, 2020 at 4:20 pmI was going to make these this morning, but alas, didn’t get around to even making lunch until 2 pm! Love zucchini blossoms, but I just pan fry them in a tiny bit of oil the way my mother taught me. Hopefully I can make them tomorrow! Looking forward to your virtual cooking lessons, David!
Cocoa & Lavender
July 12, 2020 at 5:48 amMaybe you can have them today! I remember that you don’t stuff yours, and I think either way is fantastic! I just thought the combination of anchovy with cheese sounded amazing.
Eha
July 11, 2020 at 6:36 pmDavid . . . you have the gift of presenting ‘difficult’ dishes in a very approachable way ! As you would know I deep fry but rarely but am very fond of zucchini blossoms, still awhile to wait for here . . .Love the very simple presentation of just thew right cheese and the anchovy . . . shall replicate as soon as the season allows and I can get fontina on line . . . Oh, do love the plate you have used . . .but then you knew that . . .
Cocoa & Lavender
July 12, 2020 at 5:49 amI don’t deep fry very often either, Eha, but make an exception at least once a year for these little babies! I don’t find many foods difficult, but there are a few… I always like to take them as a challenge!
Valentina
July 11, 2020 at 10:14 pmI love that using the zucchini blossoms helps provide more zucchini. Win-win! I adore “small salty fish,” as my husband calls anchovies. 🙂 Such a unique and beautiful recipe for the summer months. 🙂 ~Valentina
Cocoa & Lavender
July 12, 2020 at 5:50 amThis is one of the rare ingredients that we do only find in season, Valentina. I think that is what makes them so special.
2pots2cook
July 12, 2020 at 2:58 amAbsolutely delicate and heavenly good lunch. BTW, I was thinking of you yesterday while I cooking duck legs in duck fat 🙂 I am so sure you would love them 🙂
Cocoa & Lavender
July 12, 2020 at 5:51 amThe duck legs sound absolutely phenomenal, Davorka. Yes, I would love that!
John
July 12, 2020 at 4:43 amYou had me at zucchini blossoms. And then you had me again at anchovies. I’m still dreaming of having some kind of vegetable garden, even now that we have a lot more outdoor space. One day!
Cocoa & Lavender
July 12, 2020 at 5:52 amAs you are beginning to leave winter down there, this is the perfect time to be thinking of your vegetable garden, John. It will be fun to see what you grow, and what ends up on your table!
Frank Fariello
July 12, 2020 at 5:02 amI love, love, love zucchini blossoms made this way. Now only if I could find them around here…
Cocoa & Lavender
July 12, 2020 at 5:52 amI can’t believe they aren’t readily available in the DC metro area, Frank. That is so sad! Someone once asked me, “What’s the big deal about squash blossoms?“ Obviously, they never had one…
Fran @ G'day Souffle'
July 12, 2020 at 7:53 amI have some ‘live basil’ that I bought at the supermarket. It keeps on branching out and is much better than the cut basil that hates the cold and seems to wilt after several days. Never tried stuffed zucchini flowers before but yours look great. Are those sardines in the small bowl in the second photo? (If so, might be interesting to add those to the recipe- maybe not)!
David Scott Allen
July 12, 2020 at 9:57 amLuckily, we are able to keep basil going year-round. We have some 4-year-old plants that are still producing. Not the prettiest leaves but tasty nonetheless! No sardines – just anchovies! Combined with the cheese they are quite wonderful!
Gerlinde
July 12, 2020 at 8:03 pmI have zucchini in my garden but I have been greedy and let the blossoms grow into zucchinis . Now I know what to do. Thanks!
Cocoa & Lavender
July 18, 2020 at 6:46 amGerlinde — even from fifth grade I knew they were always male and female plants, but it never occurred to me that we would pick the male blossoms for stuffing! I love how much I learn by reading this blog!
sherry
July 12, 2020 at 9:25 pmlove that pretty platter david! and those stuffed blossoms look the bomb. i like the anchovy in it too. and thanks for the info about male and female blossoms. very handy to know:)
Cocoa & Lavender
July 18, 2020 at 6:47 amThat platter is one of my favorites, Sherry. We got it in Certaldo in Tuscany. It was a gift from a group of our friends to thank us for all the cooking we did the two weeks we were there.
Raymund
July 13, 2020 at 4:19 pmVery interesting, I never would have thought that plants would be happier and healthier if you remove the flowers, that is really good to know. And those squash blossoms looks delish, to sad for me those are quite hard to find in here, not that we dont have squash but there is no demand for it, I used to use them a lot back in the Philippines. Looks like we might need to plant our own squash
Cocoa & Lavender
July 18, 2020 at 6:49 amSorry to hear that you can’t find squash blossoms there, Raymund. Maybe you should try to grow some? I’m sure your climate is perfect for them. For a plant to bloom, it will send most of its energy to the blossom… If we take the blossoms away, it sends energy to the rest of the plant.
Inger @ Art of Natural Living
July 16, 2020 at 6:18 amHow nice to have a supplier of squash blossoms! You know, for a home gardener, reducing yield by taking off some of the female blossoms could be a fringe benefit 🙂
Cocoa & Lavender
July 18, 2020 at 6:50 amThat is exactly the way I was thinking, Inger. People here in the southwest don’t quite understand, but anybody from the north or northeast knows that there comes that day when big bags of zucchini surreptitiously appear on your front doorstep.
Karen (Back Road Journal)
July 16, 2020 at 8:01 amDavid, those blossoms look so delicate, crispy and delicious. I’ve got squash blossom envy. 😊
Cocoa & Lavender
July 18, 2020 at 6:50 amThank you, Karen! How are things going for you well down in Florida? Seems like you all and Arizona are neck and neck for worst in the country… Stay safe and well!
Gloria Roa Baker
July 16, 2020 at 5:40 pmThese are beautiful and really I love zucchini and blossoms, but usually only find zucchini here!!
hugs
Cocoa & Lavender
July 18, 2020 at 6:51 amIf you ever see the blossoms, Gloria, you should get some and try stuffing them! Or adding them to a risotto… Or pasta!
Ron
July 17, 2020 at 8:13 amDavid, I love zucchini blossoms but have never made them with fontina cheese or anchovies. It sounds like a wonderful combination. Now I’ve just got to find the blossoms. Very rare as most all of our zucchini comes from Spain and Italy. I’ve tried growing it here, but it just doesn’t do well.
A festive player indeed as well…
Cocoa & Lavender
July 18, 2020 at 6:52 amIsn’t your Summer climate good for growing squash? I would’ve thought so… I hope you’re able to find some someday, Ron. They really are tasty, and the anchovy makes a huge difference!
Dennis Yannakos
July 22, 2020 at 12:59 amBrilliant! Can’t wait to try this!
David Scott Allen
July 23, 2020 at 12:06 pmThanks, Dennis – I hope you enjoy them!
Jeff the Chef
July 27, 2020 at 4:19 amI’ve always considered batter-dipped zucchini blossoms to be one of the most exquisite foods. I always though people did it in order to reduce the number of eventual zucchini, because anyone who grows zucchini always grows too much of it! I had no idea that there were separate male and female flowers. Which brings me to my next couple of points: how did the word “stigma” become attached to the female flower! Where are the Twitter trolls jumping on that outrage? And one or two male flowers to pollinate all the females? Why, it’s positively a sin against nature! This dish, as wonderful as it is to eat, is a threat to family values!
Cocoa & Lavender
July 27, 2020 at 9:01 amThat is a very good question about the sigma, and — amusingly — about the family values of zucchini! But don’t the bees get some blame in all this?
Healthy World Cuisine
August 4, 2020 at 7:55 pmZucchini blossoms are a special treat of the summer. Look forward to this every year. Yours look so crispy and delicious. Wishing you a super week ahead.
Cocoa & Lavender
August 5, 2020 at 7:34 amThanks so much — they were really crispy and then filled with great flavors! Glad you stopped by!
Marcelle
August 10, 2020 at 4:32 amDavid, I’ve never eaten a squash blossom, but boy do they look delicious the way you’ve prepared them. So interesting about the male/female zucchini plants. Zucchini is high on my list of things to grow in my future garden, I will definitely be doing my research on anything I plant so it stands a chance to thrive. Y’alls gardens is amazing and inspiring to me, I always love to see your pics!
Cocoa & Lavender
August 12, 2020 at 7:36 amYou have the perfect place now to have a big garden! Zucchini are pretty easy to grow so I can imagine you trying these soon.
Susan Manfull
August 18, 2020 at 6:54 pmThese zucchini blossoms are picture perfect! I think I have missed any that might have surfaced here on the New Hampshire seacoast. I have never included anchovy inside — sounds delicious!
Cocoa & Lavender
August 21, 2020 at 7:24 amThe anchovy makes a huge difference! I definitely recommend you try them… I would bet there are some squash blossom still yet to be had in New Hampshire. You should ask Jim & Carla at the Golden harvest.
Hasin
September 17, 2020 at 12:54 amDavid,
That platter reminds me of a serving rice plate back home in India. Your squash blossoms make such a great appetizer. I use banana peppers sometimes to make similar recipe. Didn’t know plucking the basil made them happy as basil is India is different to what is available elsewhere. Learnt a thing or two today from your post. Thanks!
Cocoa & Lavender
September 19, 2020 at 12:33 pmI will have to try this with banana peppers! Thanks for that idea, Hasin. Is your basil Holy Basil?
Hasin
September 19, 2020 at 1:23 pmYou are perfect 10 on 10 David, yes it’s the holy basil called Tulsi and contrary to picking the basil leaves that makes the plant happy, we as kids would be admonished even to touch this holy plant without washing our hands as Tulsi is considered sacred and touching this plant meant changes in the positive frequency of the plant. However, in ayurveda this plant’s leaves are used to treat several ailments as it is medicinal and needed a particular intention before plucking the leaves, the intention of giving health and removing the ailments. It is surprising how culture brings different people together and exposes to the differences that we have yet binding us all through the food. Happy!
Cocoa & Lavender
September 20, 2020 at 6:56 amMy student, Gayatri, and her mother who gave us our Tulsi plant, told us the same information. It is not to be cooked with buy that it had medicinal properties of which we should learn. I’m sorry I had forgotten the name “Tulsi” but will not forget it again. We love the plant and it’s beauty in our garden. And I agree — bringing cultures together (often through food) is so very important!
Hasin
September 21, 2020 at 7:03 amThanks for agreeing David, I’m sure Gayatri and her mother has a great regard for you! Enjoy the plant and it’s beauty. Bless you! Thanks
Cocoa & Lavender
September 21, 2020 at 7:07 amThank you, Hasin! I was truly honored to receive the Tulsi grown by Sangeeta.