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Blossoms - there is nothing better than this time of year. The smell and the colour alone makes the heart soar with promises of Summer. They signal the end of darkness and the start of sun, where chopping wood and wearing woolens are replaced with vegetable gardens, tender green grass, buzzing bees and long warm nights.
| Blossoms however have a twofold purpose aside from welcoming in Spring they can be a delectable treat both savoury and sweet. My favourites are zucchini (courgette) blossoms stuffed with cheese and herbs and then deep fried, even without the stuffing they are a revelation….. They can also be served sweet deep fried in a sugary batter and served with vanilla icecream, deelish! |
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Other blossoms or flowers make a nice touch on salads, I love a bit of nasturtium and marigold in mine. Here are just a few that can be used. Borage, Chive Flowers, Courgette Flowers, Daylilies, Lavender, Nasturtiums, Marigolds, Rosemary, Rose petals, and Violets. Make sure to look below for a floral-icious recipe from Bon Appetit 2011. |
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| Ingredients • Vegetable oil (for frying) • 1 1/4 cups all-purpose flour • 1 teaspoon kosher salt • 12 ounce chilled Pilsner, lagerstyle beer, or club soda • Zucchini blossoms (stamens removed; about 2 dozen) • Sea salt Preparation In a large pot, heat about 2" 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. Variation #1: For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above. Variataion #2: Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above. |
