In praise of... Zucchini blossoms

If you’ve been to your local farmers’ market lately, you’ll have noticed baskets of baby zucchini. These are great; small, firm, sweet, and fresh from the farm, they actually taste of vegetables, rather than having a slightly savory flavor. This isn’t what I want to talk about, though. If you’re really lucky, the vegetables will have their flowers connected to their ends. Now, these are the most readily available of things, so when you do come across them, they are a real treat, and something not to be missed. They are delicate, floral, and yet still have slight undertones of zucchini.

Here, then, are some suggestions for what you can do if you pick up a bag…

1. Quesadillas: Pretty simple one, here – just grate some mild cheese, like a cheddar, and spread it across one tortilla. Open up the flowers, and lay them on top. Season to taste (easy on the pepper), put the other tortilla on top, and cook in a frying pan. You can use oil, or not; I prefer not to, but it does add something.

2. Tempura: Make up a quick tempura batter using one cup of flour and one cup of soda water (iced is better). Heat some oil in a pan (enough to cover a blossom, so, depending on size, at least two inches deep) and when it’s hot, dip a blossom in the batter and fry till golden. You can fry a couple at a time, but don’t overload the pan, or the temperature of the oil will drop. When they’re done, lift from the oil with a slotted spoon and transfer to some kitchen paper to drain off the oil. Serve with a sprinkling of sea salt and some soy sauce.

3. Stuffed: The blossoms are great stuffed with almost anything; cream cheese with some fresh herbs, such as chives, or finely chopped parsley. Or you could try some cold rice with raisons and cinnamon. There’s a lot you can do with this, if you think creatively.

4. As a Sauce: Fry a finely chopped onion until it’s golden and sweet. Take your flowers (you’ll need about a pound, or so), roughly chop them and throw them in with the onions. You’ll be able to smell their aroma as they heat through and start to wilt. Next, add four cups of vegetable stock, and a pinch of saffron soaked in a small amount of water for a few minutes. Bring to a gentle boil, and leave until the mixture has reduced to about three quarters of its original volume. You can use this with white fish, or you can stir it in with a risotto, or even with some spaghetti or capellini pasta.

So there you have it. A few ideas for you.  As always, we’d love to hear any suggestions  you have for ideas and recipes.  Remember, as the year progresses, the blossoms won’t be in season any more, and the moment will have passed, so take the chance whilst it’s here!