Power To The Flower
August 16, 2013
Zucchini are best when they are small; they have better flavor, less seeds and water. I plant Romanesco and Fiorentino, two Italian varieties and I love to cook the flowers too. If you do, pick the flowers in the early morning when they are open and not wilted. Carefully rinse and pat dry. Make a mixture of fresh bread crumbs, parsley, salt pepper, garlic, grated cheese and stuff the flowers. Close them with a toothpick or two. Place them in a buttered baking dish and lay them in rows. Pour melted butter over them; cover and bake 350F oven for about 20 minutes; uncover and bake 5 minutes longer.
They make a great side; or if you would rather deep fry them, do not stuff them but make a tempura batter with sparkling water, flour and salt until you have a pancake like consistency; dip the flowers in the batter and fry in vegetable oil until golden brown. Drain on abosorbent paper then sprinkle with coarse sea salt and eat them while hot!