Stuffed Zucchini Blossoms are one of my favorite late-summer vegetable treats. The beautiful yellow-orange blossoms are delicate, and when stuffed and fried until crispy are a subtle taste sensation.  You can generally find these blossoms at your local farmers’ market from July through early September. Click here for  some background on the blossoms.

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I like to keep Zucchini Blossoms with the stems submerged in water until I’m ready to prepare them.

The blossoms in water.

Gently pull out the pistil (female blossom) or stamen (male blossom) from inside the flower with your fingers. Check for any bugs You can leave an inch or even more of the stem, which is very edible. Wash the blossoms and gently pat them dry on paper towels.

In a shallow bowl, place the flour, salt, cayenne, and black pepper. With a small whisk or fork, mix the dry ingredients well. Add the water, and continue to beat until you have a smooth paste. Beat in the heavy cream. You should have a fairly heavy batter that will nicely coat the blossoms.

Mix the batter.

This may require more water or cream to reach the right consistency. Set the batter aside for 15 minutes.

Cut the mozzarella into small pieces that will fit inside the blossoms. If you can’t find buffalo mozzarella, cow’s milk mozzarella will work fine. Dry the pieces of mozzarella on paper towels.

If the basil leaves are large, cut them into slivers that will fit into the blossoms, otherwise leave them whole. Gently open the blossoms, and stuff them with a piece of mozzarella and slivers of basil. Gently twist the top of the blossoms to keep the stuffing enclosed.

Heat about 1⁄4 inch of olive oil in a skillet until it is very hot. Dip each blossom in the batter, letting any excess drip off.

Gently fry the blossoms in the hot olive oil.

Fry the Stuffed Zucchini Blossoms.

Previously, I rarely made zucchini blossoms because I thought they must be deep fried. Don’t bother with that; just fried in a little olive oil is perfect. When the underside is golden brown, flip the blossoms and fry the other side until golden.

Serve the Stuffed Zucchini Blossoms hot, sprinkled with sea salt.

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