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Re: pumpkin flower eaters?

Hi Michael:

Yes the blossoms are edible and delicious prepared one of two ways.  The
easiest is to deep fry them using the following recipe.
Also you will be using the male blossoms since you probably want the
females to produce the zucchini.  

Beer Batter
12 large zucchini blossoms
oil for frying 
salt

Make the beer batter at least one hour ahead (recipe follows)  Rinse
blossoms gently and dry on a soft towel.   Heat oil in a deep kettle to
375F.  Dip flowers one at a time into batter and fry in hot oil until
golden.  Drain on paper towels and sprinkle with salt.  They make a great
appetizer!

Beer Batter:  beat one egg with 1 tbl of oil or melted butter.  Stir in 1/2
C flour mixed with 1/4 tsp salt.  Then add 1/2 C flat beer and let it stand
one to two hours.  When you're ready to use it beat 1 egg white until its
stiff and fold it into the batter.

The other way is to stuff them - and as fate would have it the most current
issue of La Cucina Italiana -August '97, an Italian cooking magazine has a
recipe for stuffing them. You can find this magazine at Barnes and Nobles.

Stuffed Zucchini Blossoms
Serves 6
Prep time 1 hr.

1 C peas
3 Green Onions sliced
salt
1/4 C white wine
3 C extra virgin olive oil
1 egg white
2 oz. parmigiano region grated (parmesan cheese)
1/4 C heavy cream
5 oz. Camembert cheese diced
pepper
18 zucchini blossoms
1C flour
2 eggs beaten
2 C fresh bread crumbs

If you are using fresh peas shell them blanch them until crisp tender drain
and cool.  If you are using frozen peas defrost them.  Cook the green
onions in a covered skillet with salt, the white wine and 1 tablespoon of
the olive oil until the liquid is absorbed, about five minutes.  Blend
until smooth in a food processor.  Spoon into a bowl and add the egg white,
parmigiano, cream, peas, camembert, salt and pepper and mix thoroughly.

Remove the pistil from each zucchini blossom being careful not to tear the
blossoms; they should remain intact.  Rinse them gently and dry them
lightly.  Spoon the filling into a pastry bag without a tip and pipe some
into each of the blossoms.  Seal the blossoms gently with your fingers,
dredge them in the flour, dip them in the eggs, roll them in the bread
crumbs.  Heat the rest of the olive oil until hot (350F) in a deep pan and
fry the blossoms until golden on both sides, turning once.

Drain on paper towels and serve hot.

Hope this helps!
Chris' wife Georgiana  
**************************************************************************
 
> So, this guy tells me 5 star restaurants on the west coast cook and serve
> squash blossoms.  I imagine we all have bumper crops of gourmet "squash"
> blossoms right now.  My questions: Does anyone know a recipe to prepare
and
> serve squash blossoms?  And, has anyone ordered this plate at one of
these
> restaurants?  So, what's it taste like?  Or, is this a joke?
> 
> Michael in Akron
> mcohill@neo.lrun.com
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