It's that time year when zucchini blossoms are everywhere here in Italy... and they happen to show up frequently in my cooking classes and private dinners... ;-) But there is more to the humble zucchini blossom that meets the eye! For instance, did you know that there are both male and female flowers on each zucchini plant, and that each serves a different purpose in the culinary world?
Let's begin with the female - she is easy to recognize as she can be found on a short stem close to the center of the plant literally 'birthing' the zucchini. In fact, they are frequently sold with their little zucchini offspring attached. The flower is bulbous near to the stem and the stigma inside is composed of tiny 'fingers' to catch pollen from the males. The females tend to be softer and wither rather quickly after harvest, so I use them to toss in pasta dishes and frittatas.
Our friend the male zucchini blossom, on the other hand, stands at attention (hee hee) on a long slender stem. Inside you will find a single stamen, which one could correlate with a part of the human anatomy (ahem). The male flowers tend to remain, umm, firmer (insert joke here)... so I use them for stuffing and deep frying as they can better take the heat.
Here is my recipe for Fiori di Zucca Fritti (Fried Zucchini Blossoms)
Male zucchini blossoms
Mozzarella (a type made for pizza – drier than traditional buffalo mozzarella)
Salted anchovies (de-spined, rinsed and cut into small pieces)
1 ice cold beer (I use a mild tasting beer like Peroni)
Extra Virgin Olive Oil (sometimes I cut the oil with organic sunflower seed oil to cut down on the cost)
Carefully remove the stamens from the zucchini flowers.
Then stuff each flower with a piece of mozzarella and a piece of anchovy and twist to close.
Whisk the beer into the flour, should be like pancake batter.
Pass each flower in the batter.
Drop into hot oil to fry, will be done after 2-3 minutes, when the bubbles start to slow down.
Drain on paper towels and salt while hot.