Z Flowers

Years ago I was enchanted by a little flower. A bright orange and green one to be exact. I can’t remember where I first saw it, but the moment I laid eyes on a zucchini flower I was hooked. Following that first encounter I began to see renditions of this culinary delight all around- in my cookbooks, on TV, in magazines- everywhere but on my plate.

I wanted to try it stuffed, fried, stewed- anything! The idea of an edible flower that tasted like zucchini made my mouth water. But gosh darn it I could NEVER find anyone selling them. I scoured markets and stores in spring and summer and never managed to see the little devils in person. I caught a glimpse of some once at the Byward Market in Ottawa while visiting my brother one year, only to watch a very burly, pushy woman jump in front of me to grab the last lot. I was crushed.

Then one Saturday morning not too long ago, strolling through the St. Lawrence Market, right when I least expected it, I stumbled upon some of those fresh flowery beauties. Good things really do come to those who wait.

The girl at the table was ready to pretty much give them away she had so many. It was like a dream come true. Jumping for joy- literally- I think I freaked out those around me and my shopping companion. But no bother- I was STOKED and quickly snagged a few small boxes. (I know, I’m a dork. No one gets this excited about vegetables.)

As the girl at the stand placed them in a paper bag I toted them around for the rest of the day like I was carrying a grenade that couldn't be disturbed. Holding the bag gently in my hand I was careful and cautious not crush my treasured friends. I could hardly wait to get them home and try them.

I couldn’t choose between stuffed, fried or stewed so I came up with a rendition that included all three methods. And they certainly were worth the work and the wait.




Stuffed Tempura Fried Zucchini Flowers W/ Marinara Sauce
15-20 Zucchini Flowers
3 garlic cloves finely minced
Zest from one lemon
Juice from half a lemon
1 cup grated parmigiano reggiano
500g ricotta cheese
Handful of finely chopped parsley
Salt and freshly ground black pepper to taste
Boxed Tempura Batter (available at any asian market or some grocery stores)
Vegetable oil heated in a pot with a deep fry or candy thermometer inserted

Make a slit all the way up the length of the zucchini flower and rinse gently in cold water to ensure you clean out any dirt. Air dry the flowers on paper towels.

In a medium size bowl stir together the ricotta, parmigiano, garlic, lemon zest, juice, parsley and salt and pepper to make the filling. Spoon about a tablespoon (depending on the size of the flowers- less if they are smaller) into the flower and twist the top to securely close the flower. Make sure no filling is oozing out as this will splatter when you fry them.

Combine the tempura batter with water per the instructions on the box. Heat your vegetable oil to 350F. Dip the flowers in the batter, let the excess drip off and plunge into your hot oil until golden. Immediately remove and drain on paper towels. Serve with your favourite marinara or other tomato sauce for dipping. I would give you the recipe for mine- but I was sworn to secrecy by the person who taught me how to make real Italian tomato sauce. Sorry! I'm a woman of my word.