It’s no secret that most Saturday mornings you can find me at Lancaster City’s Central Market. Not only is it the country’s oldest Farmer’s Market, it’s also where I get about 80-90 percent of my weekly groceries. From the freshest meats in the area to the glass bottle milk exchange, there is just something about connecting with the food, the farmers, the chefs, and the community. It was on my last trip that I stumbled upon something that (other than my garden) I could only find at a farmers market: Zucchini Blossoms. Sure they are beautiful, but why give all the glory to your eyes! Let your taste buds in on the fun too!
The yellow of the lily-like petals of the zucchini blossom radiates warmth. It’s hard to think of anything that can make these flowers better! Okay, who said “cheese”? Follow me to the kitchen with the following accoutrements so we can begin our “Fried Stuffed Zucchini Blossoms.”
8-10 Zucchini Blossoms (Male or Female)
4oz Herb Goat Cheese (I used a Chive chèvre in this recipe)
1/2C Seltzer Water (If you are feeling frisky, use Ginger Beer instead)
Prepare each blossom by removing the pistils (if a female flower) or the stamens (if male). I also removed the stem and small leaves from the ends.
Place 4 ounces of the goat cheese into a sandwich bag and snip the corner. This makes filling the blossoms so much easier!
Pipe some cheese into the center of the flower and carefully close the petals around it. Finish each blossom with a twisting motion to keep your cheese in place.
Combine the flour and soda water to create a thin batter.
There are two methods for cooking. You could dip the blossoms in the batter mixture and fry in a pan on both sides until golden and crispy, or you can deep fry them for just a few seconds until they are just warmed through.
To use the second method, preheat your oil to 350 degrees.
When your oil is ready, dip into the batter and drop into the hot pool. Allow to fry for a minute or two until the coating turns crispy and the cheese is warm through. (Don’t leave in the hot oil too long or the cheese will fry out. This will be sad.)
Drain on a paper towel and serve hot. I served mine along side some balsamic vinegar reduction, but eating them over your sink before they even hit the plate is also permissible!
This is a fast, easy but elevated start to any meal in the summer. It makes me want to fill my garden with zucchini plants next year just for the blossom. Now what to do with all of these zucchini’s?! I guess I will save them for another post!
I’d like to end this post with a few resources. Happy clicking!
http://www.centralmarketlancaster.com/ – Get to know Lancaster’s Central Market! Be sure to stop by if you are ever in the area! If you happen to bump into me; farm fresh fruit smoothie, on me!
http://www.figlancaster.com/archives/food-love-lancaster-11 – A fellow foodie, fellow blogger, and great friend! Follow Kathlene on her foodie adventures through Lancaster! (Sometimes I even tag along!)
http://en.wikipedia.org/wiki/Zucchini – Just because I know some of you are still scratching your heads!