fried zucchini blossoms.

Last week when Tyler left me for composting school, my dinners were rather abysmal.  I just don't have the energy to cook epic meals for myself.  Cooking, at least for me, is about feeding others so when there is no one else around, it kind of looses its appeal (not to mention not having Tyler around means I loose my dishwasher). Instead of meals I consumed random bites of food - namely wedges of good cheese and piles of sauteed vegetables.  

But he is back (!) and all of the vegetables I stared at longingly last week were purchased with abandon this week.  Carrots! Cauliflower! Broccoli and Squash Blossoms i.e the ingredient I was most excited about.  I've discussed them before and how incredible they are stuffed with ricotta but this time I tried something slightly simpler and somehow they turned out even more incredible - burrata served as the base for the fried zucchini blossoms.  A sprinkling of chopped garlic scapes, torn basil, a generous drizzle of olive oil, and a bit of flaky sea salt and black pepper topped it.

It was perfection especially after a week of less than exciting meals.  To be on repeat until I can't find squash blossoms anymore.  

Fried Zucchini Blossoms 
Recipe from Bon Appetit 

Zucchini blossoms may turn people off (who wants to eat a flower?) but they are incredible and very popular in Italy.  They don't taste floraly.  Rather then taste like a mild zucchini.  If you see them, buy them.  

Vegetable oil (for frying)

1 1/4 cups all-purpose flour

1 teaspoon kosher salt

12 ounce chilled Pilsner, lager style beer, or club soda

Zucchini blossoms (stamens removed; about 2 dozen)

Sea salt

In a large pot, heat about 1" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

ricotta stuffed zucchini blossoms + tomato salad.

I wait all year for the moment when I realize I am eating summer for dinner.  This usually happens in the middle of July, when the weather is oh so steamy and tomatoes are suddenly plentiful at the farmers market.  Dinner becomes a laid back alfresco affair complete with vodka cocktails infused with citrus, berry-filled desserts, and long conversations under tea lights that last until the mosquitoes become unbearable. 

I had my first perfect summer dinner this weekend.  I knew it was going to be perfect when I was at the farmers market on Thursday and came across the most adorable couple selling zucchini blossoms.  Zucchini blossoms are a very rare farmer’s market find.  Their season is super short (so sad) and they are very fragile which is why they are difficult to find. But, they are utterly delicious especially when stuffed with a ricotta mixture and gently fried.  I served them with the simplest of tomato salads and crusty Italian bread.  Summer never tasted so good.

Ricotta Stuffed Zucchini Blossoms

For the filling

12 zucchini blossoms (stamens removed gently!)

½ cup ricotta (not supermarket ricotta, the good local stuff!

1 tablespoon minced basil

¼ teaspoon red pepper flakes

1 tablespoon parmesan

Salt and pepper to taste

For the batter

Recipe adapted from Milk and Mode

Vegetable oil for frying

½ cup all-purpose flour

½ teaspoon kosher salt

6 oz lagerstyle beer or club soda (I used club soda)

Sea salt for finishing

In a small bowl combine the ricotta, basil, red pepper flakes, parmesan, and salt and pepper.  Taste and adjust seasonings if necessary.  Carefully open the blossoms and gently stuff about 1 ½ to 2 teaspoons of the ricotta mixture, place the blossoms to the side. 

In a large pot, heat about 2” oil over medium heat, until when you put a drizzle of water into the pot it begins to crackle. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some lumps are ok, you don’t want to overwhisk as that will deflate the batter).  One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan.  Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.  Transfer to paper towels to drain.  Sprinkle with sea salt while hot.

Tomato Salad with Balsamic and Goat Cheese

Serves 2

2 large tomatoes (I used and heirloom and a yellow tomato), sliced in ½ inch thick slices

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 tablespoons goat cheese

1 tablespoon minced basil

Sea Salt and Black pepper

Arrange tomatoes on a platter in an overlapping pattern.  Drizzle tomatoes with olive oil and balsamic.  Scatter the basil and goat cheese over the tomatoes.  Sprinkle with sea salt and crushed black pepper.  Serve with crusty bread.