When it comes to using Zucchini Blossoms in recipes there are many different ways to use them. I love Stuffed Zucchini Blossoms, especially having fun with different types of stuffing.
Now you really didn’t think you were going the whole summer without seeing my precious, did you? We all know the therapy wasn’t going to work and the 7 step program was a lot of fun, but let’s get serious.
I love zucchini blossoms and that’s one addiction I can live with. The blossoms arrived at our farmers market about a month ago and we have been enjoying them my wife’s favorite way, stuffed with a blend of cheeses, battered and sauteed……sigh, it’s a wonderful thing!
This week when I spotted my precious, I knew it was time for a change, and while I enjoyed all of my creations last year, I felt the need to try something different. Having received a bounty of the best Feta Cheese I have ever had from Euphrates (part of Chobani), I felt the need to use that delicious feta in my blossoms.
Standing in the middle of the Collingswood Farmer’s Market it came to me, Jersey Fresh Tomatoes, basil and feta, a match made in heaven! I didn’t want these beauties to be too heavy so I stayed with a classical batter, simply sparkling water (S.Pelligrino) and Flour.
If you enjoyed this recipe you’re going to love these:
- Ricotta Stuffed Zucchini Blossoms
- Mexican Style Blossom Enchiladas
- Butternut Squash Stuffed Blossoms rolled in Pistachios
- Zucchini Blossom Cannoli
Feta Stuffed Zucchini Blossoms
Ingredients
- 12 Zucchini Blossoms
- 2 ounces Feta Crumbles
- 2 Medium Tomatoes very small dice
- 2 tbsp. Fresh Basil Finely chopped
- Black pepper to taste
Batter:
- 1/2 cup all-purpose flour
- 3-4 ounces sparkling water or prosecco
Instructions
- mix feta, chopped tomatoes, and basil in a small bowl, season with black pepper.
- Allow mixture to sit for about 15 minutes before using, then drain off any liquid.
- Carefully open blossom and spoon mixture into blossom until full, form flower closed.
- Mix flour and sparkling water together to form a batter, it should have the consistency of heavy cream so adjust it as needed.
- Heat saute pan on the stove with olive oil to fry the blossoms.
- Dip Blossom into batter and place in hot oil, cooking on each side till golden brown.
- Allow blossoms to cool slightly and serve.
- * Blossoms should be served at room temperature they do not have to be hot!.
Quay Po Cooks
Hi Chef Dennis, I don't think I can get the blossoms here:( but I really enjoyed looking at the photos of your dish. I am sure it taste awesome. Congrats on the top 9 again!
kita
You go Chef! These blossoms look great. Im not sure I will ever get my BF to be daring enough to try one of these here but I can live vicariously.
Claudia
I always stuff them with Gorgonzola – this is a nice change especially with the sweet tomatoes. One of my favorite delights of the season. I fight the bees for them.
Peggy
I joined Google+ a while back, but am still up in the air about whether I like it or not. It's definitely easier (and less of a pain) than Facebook, but we'll see how it all pans out.
On another note, these zucchini blossoms sound so good – definitely going to have to see if our Farmer's Markets have them this weekend!
Cheryl and Adam @ pictureperfectmeals.com
This addiction can be forgiven and your preparation should be illegal! Congrats on the Top 9!
Sharon (Bit of the good stuff)
Congratulations on making the top 9! This dish (and the photos) are stunning. You got my buzz! xx
5 Star Foodie
Awesome to see another terrific preparation of blossoms from you! Nice with feta!
RavieNomNoms
Oh how gorgeous! I am so glad that blossoms are back. They are so pretty and just so yummy and light and delicious!
Love it Dennis!! 🙂
Meagan @ Scarletta Bakes
Love this. Especially that you used prosecco in the batter. Amazing!!
Congrats on another well-deserved Top 9, Chef Dennis!!
Lindselicious
Ooooh I finally tried zucchini blossoms and fell in love! Yours look so good- great post!
wok with ray
Beautiful blossoms, Chef Dennis and thank you for the recipe. Facebook is good but FacetoFace is best. Just my 2cents.
~ ray ~
K Sargent
I too am obsessed with squash blossoms! I pass by a squash field on my morning run and have been dreaming of frying up some of those beautiful blossoms. THANK YOU for posting this recipe – it looks great!
Just a quick question: Is there a specific temperature that you fry them at?
Now… to find some squash blossoms 🙂
A SPICY PERSPECTIVE
Ooo, I should have known when I got here I'd find SQUASH BLOSSOMS! 🙂
They look fantastic. Can't wait to see ya this weekend.
Boulder Locavore
This looks great and simple. I've made a version of battered stuffed z. flowers that was so heavy it tore the flowers to shreds. I'll need to harvest mine fm the garden when I get home.
The Mom Chef
You're so lucky to find zucchini blossoms. I was looking forward to giving your ricotta ones a try, but for some reason many of the plants in our area have suffered and already are gone. I've had to beg zucchini off friends, and none would give up the flower when the fruit was so precious.
Your blossoms, as always, look delicious.
Cristina
Chef: I finally came across some various sized squash blossoms and of course I thought of you! I couldn't wait to get them home and try them for myself. They turned out delicious and I can't wait to find some more again to try this with the feta (luv feta!). I remember your memorable posts from last year about them – thank you for introducing them to your readers (namely me). =) Congrats on the Top 9.
Sandra
I always thought the blossoms were throw aways, silly me!
Jenn
YAY!!! The Precious is back!!! Loving this stuffing too, Chef.. nicely done 🙂
Alyce
Love squash blossoms. And your social media tips are very helpful.
Ally
Yay! I'm glad they're "back," LOVE those squash blossoms! Your recipe looks delicious, Chef!
Elies_Lie
Congratz for the top 9 #1 on Foodbuzz chef!
I never know that a zucchini blossom can be eaten 😀
Lovely post! Tq for sharing! 🙂
Elin
Came back for second helpings…CONGRATS on Top 9 #1 !!!
Regards,
Elin
Roxana GreenGirl
I saw last weekend for the first time this season zucchini blossom and bought a couple. Can't wait to buy some more!! i love these delicious babies!
thanks to you I've joined the Google+, now if only my day has at least 30 hours in a day … sigh.. so many social media channels, so little time!
Erin
I have never had zucchini blossoms before. I think I have been missing out for sure! Going to have to see if I can get my hands on some still this year.
a. maren
i just want to stuff all of these in my mouth right now!!
FamilySpice
This summer was the first time I had stuffed squash blossoms. Serious OMG-what-am-I-missing-moment! These sound equally amazing!
Agreed about spending your time wisely. I found I get tremendous traffic with the food porn sites, as well as just plain getting googled for a recipe. I used to spend hours every night visiting sites, getting to know people, leaving thoughtful comments and it didn't do much. To save my sanity and my marriage (hee! hee!) I'm much more selective on the blogs I read and the comments I leave.
Kelly @ Eat Yourself Skinny
What a delicious recipe, these look fantastic!! 🙂
mangiabella
ahhhh, your precious at last!!! And particularly beautiful with those tomatoes and feta, among some of my faaaavorite combinations.
Haven't heard of google + yet, but I whole heartedly agree that with so many varieties of social media available and only so many hours in the day, one must assess which ones they would like to commit to, and then stay committed to those and not try to spread yourself too too thin, otherwise….it can become quite overwhelming and you eat up all of your available hours online instead of living life and being present for the people you love.
Stumble upon is a favorite of mine for sure. Facebook connects me to many I don't get to see enough in my personal life and twitter is still a work in progress for me. Haven't been as committed to that as I'd like to but working on it. I ebb and flow when it comes to Foodbuzz, but I love it and am trying to stay plugged in there. Pinterest is a great source of inspiration – so far that have been my top ones…perhaps there is room for another one or so…time will tell. But I always enjoy learning about all that is emerging and you have brought each and every one of us an incredible wealth of information on so many of these topics and beyond…thank you friend, for all you are, for all you do, for all you bring to us each and every post….shine on!
Wendy Irene
It is wonderful to see your precious back, making a beautiful appearance. Happy Wednesday to you Chef Dennis!
Susie Bee on Maui
I've yet to see the blossoms here although I know they exists as we get tons of local zucchini!
I like the simple batter idea-thanks for sharing.
Aloha!
Brooks at Cakewalker
Chef, Though I've seen zuchini blossoms in farmer's markets, I've never purchased them. The flavor profiles presented in this recipe, however, have me adding the flowers to my shopping list. Thank you for sharing this tantalizing recipe!
Lauren
These look delicious! I'm going to have to search for the blossoms.
Jessica
Using feta is a brilliant choice! The crumbly feta with the soft yet crispy blossoms.. ah it just have tasted heavenly! I've been waiting to make some too (hopefully I'll score a couple from today's farmers' market), can't wait!
Elizabeth of Asianinamericamag
Love this post!In the Philippines growing up, we used squash blossoms in a soup stew with clams and ginger, which made the broth so healthy. I got homesick for my youth reading this recipe. Thanks for the helpful tips on social media…so applicable to us!
Pretend Chef
The stuffed zucchini blossoms looks amazing. I've never had them before but my mouth is watering at the thought of trying them sometime.
Kath
Oh, and I just stumbled your post and pinned that lovely photo on pinterest! 😉
Tina
I have never had these but obviously I am missing out. They must be some if you look forward to them arriving at the market. They look pretty tasty.
Lots of good info here, but until I feel comfortable that I have extra time outside of blogging I may venture into some of this. Some of us are not as fast at creating and posting as others. I don't spend 30 hours on one, but I know someone that does!
Kath
I really, really want to try your zucchini blossoms! Your second photo has my mouth watering!
Lisa (this litttle piggy)
Chef D,
Thanks again for the common-sense advice. I need to figure out google+ I found zucchini blossoms again the other week, LOVE them. I look forward to making these. Do you need the sparkling water? As I never seem to have a bottle in the house when I need one?
Val
Gorgeous! I am obsessed with zucchini blossoms, particularly stuffed blossoms. A recent trip to Tuscany had me ordering the blossoms at every opportune moment. I wish I could give your recipe a try but for some reason zucchini blossoms aren't available in my part of the world.
Curt
This is the second recipe this week I've seen using zucchini blossoms. This looks great.
Stumbleupon is a lot of work and time consuming. In the 5 years I've used it on various sites, I've only hit big once. It gave a little over 3,000 hits in one day, but they were mostly gone in a couple days.
Laural @ Being Healthier
these look so awesome and SO easy to make !!! love the minimal ingredients as well – i can use nearly all from the garden.
Cassie @ Bake Your Day
I love your rundown of the social media tools! And as a fairly new follower, this is the first time I am seeing zucchini blossoms. Oh. My. Word! I can't wait to make these, my mouth is already watering!
Candace
I had no idea that you could eat the blossoms until you shared them with us last summer. I've yet to try them; but I am quite sure that when I do, I will love them. Thank you for sharing such an informative post with us. I always learn so much when I visit your blog. I haven't had a chance to try Google+ yet; but, I would love to do so. Have a wonderful day, Candace
[email protected] Life on Food
I just got my hands on 12 blossoms from a friend. I was at a complete lost as to what to do with them. Thanks for the recipe – its the simpliest I have seen so far and the pictures look the most delicious.
warmvanillasugar
This sounds so yummy! I would have never thought to come up with this. Awesome.
BEAR's Mom
Be still my heart!!!
Elin
Chef Dennis…as usual …salivating just looking at them…feta stuffed zucchini blossoms…I can't get them here so might as well ….lick them off the screen 🙂 Thanks for sharing them …virtual feasting will do for the time being :)))
Dzoli
This is one of those delicasies that people, if they don't know it,easy overlook.For me even only in batter and fried ..could eat over and over again.Winter know here but can't wait for them:)
[email protected]
Yes! These blossoms are definitely worth growing your own squash just to get them. They are great with southwest flavors as well!
Thank you so much for your social media advise. I'm trying to learn more about Stumble Upon and follow you there as well.
retete- ina
very great recipe.love it very much!
cocinaencantada
Wow these blossoms look divine! I really want to get my hands on some of these but haven't seen them in any grocery stores around here. Maybe I should check a farmer's market?
[email protected]
Dennis, I am soooo jealous! Out here in rural land, getting anything as interesting as squash blossoms only happens if you grow them yourself and of course, we didn't do our garden this year. But this gets bookmarked and next year darn it… next year. *drools*
Ann
I love the addition of Feta – nice change up! Thanks for the social media information – I've just joined Tweet deck!
Andrea the Kitchen Witch
True story: This am I was in my garden and noticed how many zucchini blossoms I have and that I really needed to check Chef Dennis' site today to see what he's done with the precious. And then I thought what tag would it be under? Blossoms? Precious?!? Time got away from me and the precious had to wait, until I hopped on Facebook and saw the Precious there, with Chef Dennis and a great new recipe! And I'm a happy Witch 🙂 I will be making these SOON!!
German Mama
These look yummy. Next time I have zucchini blossoms I'll try this recipe.
Yummy Mummy
Oh I love squash blossoms. I just did a squash blossom pizza that was beautiful. Come check it out!
I hope you're having a great summer!
Gina
I'm so glad you found your "precious", I've been wanting some since you paraded them in front of us last year, lol. I still haven't seen them though, sniff, sniff. I will just have to admire yours, you always have great tips. Hope you get some extra sleep.
-GIna-
Barefeet In The Kitchen
Dennis, these look fantastic! Where were you a month or two ago when I was swimming in zucchini and their blossoms? I so very much wanted to try doing something with them, but I was clueless and for whatever reason unable to find any decent recipes!
At any rate, here in the desert, summer gardening is officially over for me. I am saving this recipe to try next year though. (I might luck into trying it this year if I can convince my brother to bring me some of his blossoms!)
I've never seen a sparkling water and flour breading before, but it makes sense. I love the way I learn something new from each of your posts. Thanks again for another great recipe.
Christine's Pantry
I'm still not sure how Google+ works. Stumbleupon… I agree with you, Chef Dennis. Another great post!
Alan Cooke
Those look awesome! I must try soon 🙂
Kim Bee
Hi Chef Dennis. I have never had your precious before. I am going to look around and try to find them. I don't like feta so will sub in something else. Another great Ask Chef Dennis post. You know I adore these things and take the advice so to heart. You have helped me so much with your advice. Enjoy your day tomorrow. Wish me luck at the fruit stands this week. I sure hope someone has your precious. Living in boonieland sure has it's draw backs. Toodles.
Jenny @ Savour the Senses
I just recently joined google+… Still not sure how it works!? Please share any insight (all readers too!) because it seems cool, but I am in the dark. As for stumbleupon, completely agree! Just remember that a lot of those hits won't necessarily mean readers when you are trying to get a good idea of how many readers/followers you have. Another great post Dennis =)