Monday, July 19, 2010

Stuffed Zucchini Flowers

Pictures and recipe courtesy of my parents. My comments are in italics.

Meat Stuffing (for about 15 flowers):
Mix 1 lb ground beef, ~1 teaspoon salt, ~2 teaspoons pepper, ~1 teaspoon garlic powder, 1 beaten egg.

Remove sex organs from the flowers. I disagree, I think they add flavor. Also remove the 5 little spiky green things on the outside of the flower base, but keep the green cup where the stem attaches. Again, I disagree, leave the spiky things. If there is a little zucchini at the base, that's ok. Soak and clean in cold water for 5 minutes.

Remove flowers from water, shaking off the water. Stuff with a plug of meat stuffing. Close flower around meat. If it can't close, you're using to much stuffing.

Dredge each meat/flower package in flour,
then beaten egg (or Egg Beaters),
and then seasoned bread crumbs.
Fry in about 3/8" of canola oil (or whatever oil you like), until nicely browned on all sides, usually 5-10 minutes. They can also be deep fried.
I grew up eating these every summer. Haven't had them in about 15 years now, and I can still remember exactly how they taste. If you're lucky enough to have zucchini (or any squash) flowers, make these!

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23 comments:

doggybloggy said...

love at first or second or third or fourth sight - I am in love!

Vicki said...

Hey db - Me too! I just wish I could find flowers around here. Need to hit up the farmers' markets, or friends with zucchini gardens.

lynndianne said...

I recognize those hands. They belong to my friend Carol. Those flowers were delicious.
Lynn

Vicki said...

Hi Lynn - I'm so jealous. Want flowers.

Mom & Dad said...

I don't know if it's the western NC soil or what, but the flowers here are not as strong tasting as those grown in IL. This week we experimented doing a double wrap. Once a flower is stuffed, we put it into another flower and then breaded it. This was much better for 2 reasons. We have too many and it increased the flowery taste. BTW, we only have 3 zucchini hills with 2 plants in each. We do get some Zucchini, but the plants are mostly for the flowers. You can buy Zucchini relatively cheap in the summer but it is hard to find the flowers because they are so fragile. We pick them and put a wad of paper towel inside which helps keeping them open. Then refrigerate. After collecting a bunch, they are stuffed and fried. They can be frozen after frying, but are much better right out of the oil.

Vicki said...

M&D - I just read somewhere to store them in a paper bag instead of plastic, they'll keep longer. I wonder if you could freeze after stuffing but before breading?

Mom said...

We tried freezing before frying. didn't work at all. They were mushy. We also tried freezing stuffed but nothing for breading. That wasn't good either.

caninecologne said...

hi vicki - those look amazing! i've only had squash blossoms filled with cheese, not with meat. i've seen the flowers sold at local farmers markets (chula vista).

Vicki said...

Hi CC - I've never had them w/cheese, but I've had them fried in a light batter & dusted w/powdered sugar. Delicious. I know farmers' markets around here probably have them, just haven't been able to get myself to one! Maybe tomorrow by Cal State San Marcos.

Tuscan foodie in America said...

stuffed zucchini flowers are one of my favorite dishes. I can't find them in Chicago, though. And I used to fill them with mozzarella cheese and anchoves...

Bob said...

I've never had an opportunity to try zuc flowers, what do they taste like? They look really good.

Vicki said...

Hey TFIA - Too bad my parents don't still live there, I'm sure they'd share :) Anchovies sounds like a great idea.

Hi Bob! They taste green, with some orange undertones. That's probably not much help, but that's really all I can come up with :)

Tuscan foodie in America said...

btw, the way we eat them in Tuscany is simply fried, no filling. And they are SO good.

Vicki said...

Deep fried? Shallow fried? Batter or no?

Desco said...

Been meaning to try this with my grape leaves stuffing (rice, tomato, parsley, peppercorns, and toasted pine nuts) but the Oak Park farmers market never has the flowers. Cheese doesn't sound like a bad vegetarian-friendly option either...

Vicki said...

Hey Desco - grape leaf stuffing sounds like a good idea. You need to start a garden so you can have flowers.

Desco said...

I had a garden a few years back... Basil grows really well, the oregano STILL comes back every year. Berwyn soil must be really good for hot peppers (not so much for bells). Tomatoes did okay, but the zucchini gave me all of 2 fruits and not many flowers.

Vicki said...

I've never tried growing zucchini, but a lady I work with gave me one as big as my chihuahua.

The Cilantropist said...

These look great! I have some blossoms and I cant decide if I want to do cheese or meat stuffing, life is full of hard decisions. ;) I am in SD and came over to your site from Kirbie, nice to see a fellow so cal blogger!

Vicki said...

Hi Cilantropist! Compromise, do half with meat, half with cheese. Kirbie's awesome, huh?

Pam said...

I've never had these before but I have always wanted to try them. Yours look delicious!

Vicki said...

Hi Pam! They're SOOOO good. I've actually never made them myself, my parents always did when I was growing up, and I haven't found zucchini flowers since moving out :(

Anonymous said...

I'm so lucky living in California I get 40 flowers for 1$ , I just stuffed chopped shrimp with some salt & pepper