Zucchini is a prolific bloomer.
You may not be in the habit of growing flowers to put food on the table, but when the zucchini begins to bloom, those giant blossoms make a delicious side dish for any meal. These prolific plants produce an abundance of blooms. The University of Illinois recommends picking only the male blossom for eating. Male blossoms appear on a slender stalk, whereas the female flower has a miniature-swollen fruit at the base of the blossom. Leave some male blossoms for pollination.
Instructions
1. Harvest zucchini blossoms in the middle of the day when they are fully open. Cut the blossom from the plant with a sharp knife leaving 1/2 to 1 inch of the stem attached.
2. Rinse the flowers in cold water to remove dirt or garden residue.
3. Place the zucchini blossoms in a bowl of ice water and store in the refrigerator until ready to use. This keeps the blossoms fresh and prevents wilting. You can hold them for 2 days in ice water, according to the University of Illinois Extension.
4. Make a batter with 1 cup of flour, 1/2 tsp. of salt and 1 cup of milk. Mix well.
5. Remove the zucchini blossoms from the ice water and pat dry.
6. Dip the blossoms in the batter mixture. Allow excess batter to drip back into the bowl.
7. Fry in hot oil until the batter is golden brown on both sides.
8. Place on paper towels to drain. Season with salt and pepper, if desired. Serve warm.
Tags: zucchini blossoms, University Illinois