Posted 08.10.17 / Local Produce, People, Places

zucchini blossoms – get ’em while they’re still here!

Zucchini blossoms are here!

They are only available for a short period of the growing season, but zucchini blossoms are delectable treats that have been around for generations. Chances are your nonna made some version of them!

They are now available on our cicchetti menu. Stuffed with goat cheese and anchovies and beer battered, they are fried and then served with a garlic aioli and garnished with purple kohlrabi sprouts.  

So how do you prepare zucchini blossoms? Follow our step by step instructions.

Prepare a batter with flour, eggs and salt. Don’t forget the beer ! We use Stack Brewing’s Saturday Night.

 

Make a stuffing. For our dish we have selected goat cheese and anchovies. But you could use ricotta or another soft cheese.

 

Cut the bottom of the flower and stuff!

 

It should look like this.

 

Next, dip into the batter. Let the excess batter drip off.

 

Place into fryer or pan.

 

Fry until golden.

 

Remove from fryer or pan and let rest on paper towels.

 

Lightly sprinkle with salt and serve with your choice of accompaniment. We pair it with a garlic aioli and purple kohlrabi sprouts from Smart Greens Sudbury.
Buon appetito!