On growing zucchini and eating zucchini blossoms: a zucchini blossom frittata & zucchini blossom fritters

Our little 'garden' (alias numerous terracota pots just outside the back door) is doing well. We've picked our first strawberries, are keeping an eye on the growing tomatoes, and hope to harvest some baby beetroots soon. But most successful has been the zucchini container (or 'courgette container', as it would be known in the UK). I've got three yellow zucchini plants in one large container, and they obviously seem to thrive there. I've already harvested one good-sized zucchini (click here or see the photo on the right), and we've been eating quite a lot of zucchini blossoms. Whereas I've always known that young zucchinis are wonderful, then zucchini blossoms have been a new discovery for me. And what a delightful discovery they've been - they've got a delicate zucchini flavour, beautiful shape and unusual texture. We've only harvested male blossoms, as we want to harvest as many zucchinis as possible from our 'garden'.

Kalyn recently praised zucchini blossoms in her BlogHer post. Here's what I've been doing with them, over and over again.. (And if you've got a favourite way with zucchini blossoms, then please let me know. There are loads and loads of blossoms still to harvest!)

Zucchini Blossom Fritters
(Frititud suvikõrvitsaõied)



I made sure that all my zucchini blossoms were clean and dry, then dipped them into a batter made of approximately 1 part plain flour and 1 part water (aiming for the consistency of not-too-thick sour cream). After dipping them in batter, I deep-fried the zucchini blossoms in olive oil that I had heated in a small sauce-pan (about 1 inch/2-3 cm of oil), turning them once. Once the zucchini blossoms were golden brown, I drained them on kitchen paper, sprinkled with some Maldon sea salt flakes, and enjoyed them straight away.

Zucchini Blossom Frittata



Again, make sure your zucchini blossoms are clean.
Whisk some eggs (say, 2 per person) in a small bowl, add a dash of water, whisk again and season with salt and pepper.
Heat some olive oil in a non-stick frying pan over medium heat, add zucchini blossoms and fry gently for about 30 seconds. Pour over the egg mixture, reduce heat to low, and let it set for about 30 seconds to 1 minute. Stir couple of times, sprinkle some chopped green onions and spring onions/scallions on top, top with a spoonful or two of grated soft cheese (mozzarella, feta, soft goat cheese or Cheddar - all would work).
Cover the frying pan with a lid and let the frittata set over a low heat. Alternatively, give it a few minutes under a hot grill.
Garnish with fresh herbs and serve with home-made rye bread. Oh, and the frittata gets its gorgeous yellow shade from using eggs from these very happy chicken. But usual free-range supermarket eggs will do as well :)

WHB: This is also my entry to the Weekend Herb Blogging, this time hosted by Susan of Food Blogga. You can read Susan's roundup here.

Comments

Post a Comment

Popular posts from this blog

A Delicious Dried Plum Dessert for Autumn

Image
Two years ago in October everyone's favourite Parisian-American foodblogger, David Lebovitz , hosted a one-off Prune Blogging Thursday that resulted in a number of recipes using the humble wrinkled prune , aka dried plum. I submitted a recipe for healthy prune cake , which tasted much better than it looked. However, this time I've got a dried plum dessert recipe that both tastes good and looks good . The recipe is adapted from an Estonian cookbook " Kohupiima- ja kodujuusturaamat " (100 Rooga) and yields 6 small portions. I've garnished mine with sweet pomegranate seeds , but you can use lavender or lemon balm or simply dust the dessert with icing sugar. If you cannot find curd cheese (a popular ingredient here in Estonia), then ricotta or even cottage cheese (press through the sieve) would probably work as well. This would make a nice Christmas dessert - just in case you're already imagining the Christmas menu in your head :) Dried Plum and Curd Cheese Desse...
Read more

layered brownies.

Image
After the spice explosion of Thanksgiving (cinnamon and nutmeg and cloves, oh my!), all I could think about on Monday was something rich and chocolatey. Searching through my pantry, I was dissapointed to find nothing but a tiny bit of cocoa powder and some chocolate syrup. I was quite close to giving up and baking something else when I came across a recipe in an old christmas cookie magazine for brownies using chocolate syrup instead of regular melted chocolate. Hoorah! I was saved. The original recipe for these used a combination of chocolate and peppermint flavoring, but halfway through making them, I sadly found that I had no more mint extract. Instead, I mixed in some caramel extract into the cream mixture, which seemed to turn out just fine. I am sure a lot of different extracts and flavorings would work nicely: cherry extract, Kahlua, Amaretto, coconut flavoring, etcetera. Be on the lookout though. The spices will be back shortly. It's holiday time! Layered Brownies: recipe ...
Read more

Moist, moister, moistest: rhubarb muffins

Image
Photo updated in May 2009 We are still enjoying the rhubarb bounty . Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/ birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake , I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday. These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious! Rhubarb muffins ( Rab...
Read more