ZUCCHINI FLOWERS

 Interesting fact: Zucchini plants produce both male and female

flowers. Male flowers are usually preferred for harvesting as

they don’t produce fruit and have a long, thin stem, making

them easier to handle for stuffing and frying. The female

flowers have a small zucchini attached to their base.

They are highly perishable and best to prepare and use

the day they are picked. To properly wash zucchini flowers,

gently rinse them under cold water, being careful not to tear the

delicate petals. Remove the pistil or stamen inside the flower,

and check for any dirt or insects. Pat them dry with a paper

towel before using them in your recipe.

Zucchini flowers or squash blossoms are the edible flowers

of the zucchini plant. They are a delicious and delicate treat

that are a popular menu item in fine Italian restaurants,

available from late spring to early fall. Zucchini flowers are

rich in vitamins A, C, E, and K.

INGREDIENTS:

• Zucchini flowers (male)

• For the stuffing: either mozzarella rolled in

pesto or ricotta with bits of prosciutto

• 1 egg

• 1 cup of seasoned breadcrumbs with grated Locatelli cheese

• 3 tbsp. of olive oil

DIRECTIONS:

1. Begin by gently rinsing the zucchini flowers with cold

water. Remove the pistil or stamen inside the flower and

check for debris or any small insects, being careful not to

tear the delicate petals. Pat them dry with paper towels.

2. Slice open the flower down the middle – they are delicate.

3. Stuff with you stuffing of choice

4. Close the flower over the stuffing

5. Dip (lightly) the flower in an egg batter -

6. Lightly dip in the breadcrumb mixture, shaking off any excess

7. You want them to be as light as possible

8. Quickly fry on medium heat on both sides till golden brown

9. Place on a paper towel to drain the oil.

    Serve with a marinara or pomodoro sauce.

Delizioso!