I grant that this post is a little silly. I know for most folks zucchini blossoms are more of a rare summer treat than something you’re looking for new ways to prepare. They are too fragile to find in grocery stores, so you really need either to grow them yourself or look for them at a farmer’s market, where they aren’t cheap. And once you have them at home, well, when they are so tasty dipped in batter and fried, why look any further?
But I was taken by Melissa Clark’s recent NYT column about zucchini blossoms, in which she points out what we really all know: once you batter and fry something, especially something as delicate as a zucchini blossom, the prevailing flavor disappears in the larger sensation of salty crunch. Not that there’s anything wrong with that, but, maybe there’s another way?
And also, I’d bought a bag full of the flowers expecting friends for dinner; their plans changed but my sense of urgency about getting to the blossoms before they wilted did not. So I figured two preparations would be the best way to handle the bounty.
I fried half, using a simple flour and seltzer water batter like this one; for the other half, I followed Clark’s lead and simply stuffed the raw flowers with tapenade and burrata (the mozzarella filled with heavy cream).
As we sat down to eat, the fog rolled in and it started to drizzle, but the sunny platter loaded with zucchini flowers brought a little summer into our evening.