Zucchini Blossoms

Zucchini, corn, potatoes, tomatoes - you name it and it grew in the fields behind Bruce's Restaurant in Wainscott, NY when I worked there waiting on tables years ago. One year, in early July, Bruce introduced me to a delicacy that I've never forgotten and until yesterday I've never been able to reproduce, namely Fried Zucchini Blossoms. 

Did you know that zucchini plants have blossoms, I didn't? Not only that, they have female and male blossoms! The female flower is on the end of the emerging zucchini itself and the male flowers grow directly on the stem of the zucchini plant. And, if you're wondering, there's no difference in taste - only in shape as you can see.

When we were chatting with Mike at our favorite farm stand - Babinski's on Newlight Lane in Watermill - yesterday, we mentioned our perennial search for zucchini blossoms and our frustration with not being able to find any, even in the midst of all of the East End's farms. Mike immediately smiled and said "Follow me". He led Peter and me to the fields behind his family's stand, retrieved his clippers from his belt, and bent over and began to clip, blossom after beautiful blossom, and only stopped when the basket was filled with a baker's dozen - comprised of one female and a dozen males flowers.

Happily in possession of our small treasure trove, we returned home to execute our dream. Wanting desperately to replicate that light crisp texture and exquisitely simple flavor, we set about frying a batch. First we checked the blossoms for any free-loaders and finding none, we coated each blossom with a batter comprised of only flour (2/3 cup), beer (3/4 cup), and a little salt and ground white pepper. We deep fried them (2-3 at a time) for a minute or two in a mixture of canola and olive oil (1 inch deep in a sauce pan) heated to 375 degrees F, just until they were golden. We removed them to paper towel, sprinkled them with a little salt and a dusting of freshly ground Parmigiana Reggiano, took a few photos and then ... they disappeared! They were just as delicate and delicious as I remember them.

So if you're fortunate enough to be in an area where there are farm stands or farmers markets, befriend a farmer and ask if he/she would sell you a basket full of zucchini blossoms. They are simple to prepare, as you can see in Peter's video.

Eat them shortly after cooking them while they are still a little warm and very crisp - it's pure bliss!

Comments

[Claudia]

Paul, For you .... anytime!

[Paul Angotta]

My grandmother used to make them for me and my sisters growing up in Huntington - seeing the pictures brought back a flood of wonderful memories. Thanks for making me smile!

[Kristin]

Chère Claudia,

These look delicious. I didn't know there were male and female blossoms. We have many in our garden, but I have not mustered up enough movement (in this heat...) to get out and gather them up, this, after finding a simple enough recipe. Thanks for the motivation to do so! Now to buy a can of beer...

P.S.: your photos are beautiful!