Daily Archives: July 17, 2021

Zucchini Flowers – Two Ways…

Hi Everyone,

Hope all is well.

Sorry for the delay in posting these recipes, very busy week……

Bob and I have been enjoying the zucchini flowers this week, both fried and prepared as a quiche and it really feels like Summer to us now.

Below are the two recipes I used so you can enjoy the zucchini flowers as well.

Enjoy and have a great weekend!

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Zucchini Blossom Quiche

Ingredients:

  • 4- 6 eggs depending on the size
  • 1 cup half and half
  • 2 TBSP flour
  • 1/3 cup minced onions or shallots
  • Garlic powder to taste
  • salt and pepper to taste
  • 8 ounces shredded, mozzarella
  • 2 medium zucchini- washed and diced
  • 10 fried zucchini flowers
  • COOKS NOTE: fresh zucchini flowers can be used if you prefer – wash, stamen removed and check for any insects.

I make my quiche crustless but a crust can be used- personal preference …

  • 1- 9-inch unbaked frozen “deep Dish” pie shell

Preheat oven to 350 degrees

Directions:

Hand whip eggs, half-and-half, and flour in a medium-mixing bowl.

Add the remaining ingredients.

Pour into a veggie sprayed pie pan or quiche dish OR , if using, an unbaked 9-inch, deep-dish piecrust.

Bake for 45 minutes to 1 hour or until top is golden brown.

6-8 servings

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Fried Zucchini Blossoms

  • Ingredients:
  • approx. 1/2 lb. (12-14) – fresh Zucchini Flowers
  • dark ale preferred or any beer you have on hand
  • All-purpose Flour or OO tipo flour
  • salt and pepper
  • Oil For Frying (I prefer olive oil)

Directions:

  1. Rinse the zucchini flowers well under cool water and remove the inner stamen…. Be careful there might be insects especially bees inside the petals. Once rinsed well and cleaned, drain on paper towels. Any water will cause splatters once in the hot oil.
  2. In a small bowl add 2 cups of flour and a pinch of salt & pepper.
  3. Add enough beer to the flour, whisking until smooth to make a consistency of heavy cream.
  4. Heat the frying oil in a heavy bottomed skillet. Test if the oil is hot by adding a few drops of batter and see if it sizzles.
  5. Dip the zucchini flowers into the batter until lightly coated, letting the excess batter drip off.
  6. Carefully lower the zucchini flowers into the hot oil away from you to avoid splatters. Do this in batches and don’t overcrowd the skillet (that will reduce the temperature of your oil).
  7. Fry for 3-4 minutes, or until golden brown.
  8. Remove from the oil using tongs and set aside to drain on a plate topped with a few layers of kitchen paper or a cooling rack.
  9. I sprinkle with a little finely grated cheese (personal choice, this is optional) or a sprinkle of salt.
  10. Repeat the process with the remaining zucchini flowers until they are all fried.
  11. Serve immediately & enjoy

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I hope these recipes are helpful. The snake squash (Cucuzza) recipes will be posted next week.

Until my next post, make every day a celebration!

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Stay well,

Diane