#5 #amexforfoodies Stuffed Zucchini Flowers
We are back with month 5 of #amexforfoodies in collaboration with @amex_de.
This month is a special one because it’s all about the bud, the blossom, the flowering element of the zucchini plant. That’s right, we are talking all things zucchini flowers and how to create the most irresistible nibble, tapas plate, snack or side using these often disregarded part of a beloved vegetable.
Let’s take it back a step and start with the zucchini plant, shall we?
Zucchinis, or otherwise known as courgette or baby marrow, comes in a range of different colours, shapes, textures and flavours. They are picked when the seeds are immature and the flesh is soft and edible. They belong to the same plant family as the squash, cucumbers, spaghetti squash and melons. They can grow to up to 1 meter in length but this often means the flesh is either bitter or tasteless. The perfect length to pick these vegetables is roughly 20 centimetres, when the outside is firm and slightly furry.
Zucchini can be eaten raw or cooked, with the vitamin compounds only changing slightly - when eaten raw there is a higher level of vitamin C compared with when eaten cooked, the vitamin A levels are higher. Interesting no?
Now to the other benefits of eating fresh courgettes or zucchinis -
They are (measured when eating roughly 2 cups of diced zucchini);
rich in vitamins, minerals and healthy plant compounds
high in antioxidants (such as lutein, zeaxanthin, and beta-carotene)
can be eaten raw or cooked
great for a healthy digestion
contain a lot of water for basic human function
considered to reduce blood sugar levels and help to increase heart health
proven to help aid vision and eye strength
Seems like a vegetable you want to go for no? Now what if you could eat the vegetable and the flowering plant as well…
We can. Although the flower also holds a lot of these health benefits listed above, the amount of flowers you need to get to the levels of eating 2 cups of diced zucchini (about 1 large zucchini) is far greater. Health benefits aside, the flowers are a great visual vector when creating a beautiful table for friends or family. Their striking yellow is certainly a point to remember and is always a talking point of the table.
If you have access to zucchini plants at home or at a neighbours, make sure to pick the male flowers because they will not turn into zucchinis and you can have the best of both worlds (flowers and vegetable). The male flowers can be recognised by the thin stem in which they grow from the root of the plant. The female flowers will be attached with a thicker stalk which becomes the zucchini. The masculine flowers are also often in much more abundance than the females (especially first thing in the summer season) as they are needed to pollinate the female flowers when the blossom.
When picking, cut half way down the stem to allow for a place to hold. This helps when removing the stamen and cleaning before cooking. This brings me to my few must do pointers - please do not skip taking out the stamen! No it won’t kill you if you leave it in but it will die things yellow and it is VERY bitter. Please also make sure you clean the flowers no matter where you get them from - the garden or the store. They will have some bugs in it… they are picked and created from the earth after all. Just dust the bugs off but don’t wash the flowers, as you would vegetables, as it will change the texture of the flower and thus, change the end result. The third thing to keep in mind is once you fry the fritters, you should be eaten immediately after otherwise they become cold and soggy. The filling can be whipped up ahead of time but please only fill and fry when guests are sitting down or you’re ready to munch.
Don’t have a garden or neighbour you can steel a couple of zucchini flowers from? Not a problem, visit a local Italian deli or farmers market and they will sure have many flowers waiting for you. Things to keep in mind when buying;
don’t buy flowers that are sealed in plastic - best to choose your own as many will be damaged or broken and this will effect the sealing of the batter in the flower and thus a perfect zucchini flower fritter
try to choose the flowers that are not completely open nor are they completely shut closed - this makes it harder to either tie the flower shut and avoid batter falling out in the hot oil (loud splattering alert) or breaking the flower to remove the stamen/add batter inside
be gentle! these are delicate flowers and they will break with any rough movements or impatient tugs. you don’t have to walk on egg shells but just be a slight bit mindful when choosing the flowers for the good of the dish
they should be a bright yellow colour tip and rich green centre - if not, they may not be fresh or have been picked too early and will result in a bitter taste
Lastly, you can buy the flowers at the store. Go for it, because you won’t want to miss this recipe. It’s great for creating last minute and it uses only a few ingredients, often considered cupboard essentials. This recipe is fun and very flavourful. Have fun with it and show people what you have to offer. The recipe is easy and simple but so rewarding. Be inspired to create and enjoy with #amexforfoodies with @cecilevadas.
Please head to @amex_de and @cecilevadas to see the short and full video of the process as well as picking and having fun in the zucchini garden.
Special thanks to the amazing Suzie Jackson from @ourfrenchcountrychateau for using her amazing garden and cooking skills with the recipe. The property she owns is about an hour and a half outside of Paris. Her chateau is home to 6 chickens as well as endless supply of fruit, vegetables and perennials flowers. It also is available to rent, with 11 bedrooms in the main house and a number of other self contained dwellings for families. She also has a beautiful pool, chapel and themed rooms to explore on your stay. Visit here website here or contact her directly here.
Gefüllte Zucchiniblüten
Zutaten
- 400 ml Sonnenblumenöl
100 Gramm Ziegenkäse
1/2 TL Zitronenschale
1 1/2 EL Schnittlauch, fein gehackt Salz und Pfeffer (jeweils eine Prise) 2 EL Parmesan, gerieben
1/2 Zitrone, entsaftet
8-10 Zucchiniblüten
Tempura-Teig
90 Gramm einfaches Mehl
1/2 TL Backpulver
200 ml Mineralwasser, kalt
Methode
Öffnen Sie die Blütenblätter und entfernen Sie das Staubblatt aus der Mitte (Pollenteil) und entfernen Sie alle Insekten oder Schmutz.
Den Ziegenkäse mit Zitronensaft verquirlen, bis er sich leicht aufgelockert hat, dann Zitronenschale, Salz, Pfeffer, Parmesan und Schnittlauch dazugeben. Mischen, bis kombiniert und dick.
Öffnen Sie die Blätter der Blüten mit einer Hand und löffeln Sie einen Teelöffel Käsemischung in die Blütenmitte. Verwenden Sie das Blatt als Rest, um die Mischung vom Löffel zu entfernen.
Tempura-Teig
Mehl und Backpulver in eine mittelgroße Schüssel sieben. Nach und nach das Sprudelwasser einrühren, bis es dünn und sprudelnd ist.
Erhitzen Sie das Öl auf 180 Grad oder machen Sie den Tropftest (geben Sie nach 2-3 Minuten Erhitzen einen Tropfen Teig in das Öl und wenn es brutzelt, ist es fertig). Sobald sie heiß ist, die gefüllte Blume in den Teig geben und vorsichtig in das heiße Öl geben. Seien Sie vorsichtig beim Spucken.
Stuffed zucchini flowers
Ingredients
- 400 ml sunflower oil
- 100 grams goats cheese
- 1/2 tsp lemon zest
- 1 1/2 tbsp chives, finely chopped - Salt and pepper (pinch of each) - 2 tbsp parmesan, grated
- 1/2 lemon, juiced
- 8-10 zucchini flowers
Tempura batter
- 90 grams plain flour
- 1/2 tsp baking powder
- 200 ml sparkling water, cold
Method
Open up the flower leaves and remove the stamen from the centre (pollen part) and remove any bugs or dirt.
Whisk together the goats cheese with lemon juice until slightly relaxed, then add the lemon zest, salt, pepper, parmesan and chives. Mix until combined and thick.
Open the leaves of the flowers with one hand and spoon one teaspoon of cheese mixture into the flower centre, using the leave as a scrap to remove thee mix from the spoon.
Tempura batter
Sift the flour and baking powder into a medium bowl. Gradually whisk in the sparkling water until the thin and bubbling.
Heat the oil to 180 degrees or do the drip test (add a drop off the batter into the oil after heating for 2-3 minutes and if it sizzles its ready). Once hot, place the filled flower into the batter and carefully add into the hot oil. Be carful for spitting.
Once golden, turn over and cook for a further 1-2 minutes. Remove from the hot oil onto paper towel and repeat with remaining flowers.
Arrange on a platter and serve with lemon and your favourite aioli.
