ABOVE: Zucchini blossoms sold for $10-per-pound at the French Market in Stamford.
7/18/2009
The NPR Food podcast recently featured a segment on zucchini blossoms, something I’ve long been intrigued by never knew what do to with.
Inspired by this, I headed down to the French Market in Stamford today in search of the yellow and gold flowers. Grossly overestimating the weight of an individual zucchini blossom [essentially nothing], I took my $5 worth of the flowers – which turned out to be about 50 of the beautiful specimens – and headed home, not knowing the first thing about cooking these.
Turns out there are a wealth of recipes out there and a lot of them boil down to this: stuff them with some sort of cheese and seasoning. Lightly bread. Fry.
I’m a sucker for anything deep fried, and a cheese-stuffed flower is no exception. These were fantastic; so light and airy and cheesey and salty and good.
They ain’t bad raw either.
CHECK OUT: More recipes here.
–CP
POST SCRIPT: I had a conversation Thursday with the Greek lady at Ron’s Deli [presumably Ron's wife] about Greek restaurants in Astoria. I’m heading down there later today and plan on hitting up Taverna Kyklades for seafood, but I’ve also heard good things about Agnanti near Astoria Park. She said her favorite is Telly’s Taverna and that I MUST visit it this weekend. I called my friend Kerry, a former resident of Astoria, to confirm this and she hasn’t been super-impressed with Telly’s. When I saw the Greek deli woman at the French Market today, all she could say was “you go and you tell me. Maybe she don’t know how to eat!”
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