Zucchini Blossoms

During the summertime, I go to Delicious Orchard religiously. There are certain fruits and vegetable that are so evanescent, that it almost becomes a gift when you find them. And zucchini blossoms are just one of those gifts that I look forward to every summer. To me, zucchini blossoms are a real delicacy. They are so delicate and delightful.

There are many ways to prepare zucchini blossoms, but Polenta Stuffed Zucchini Blossoms are by far my favorite way to eat them. I know it seems like a sin to fry these delicate beauties, but it really complements the sweetness of the blossoms. Zucchini blossoms tend to wilt quickly, so you must prepare them right away.

Polenta Stuffed Zucchini Blossoms 

Yields: 20 blossoms

20 Zucchini Blossoms
1 1/4 cup Chicken Broth
1/4 cup Cornmeal
1/2 teaspoon Fresh Rosemary
1/2 teaspoon Fresh Greek Oregano
1/2 teaspoon Fresh Thyme
1/8 cup Fontina Cheese, diced (small enough to fit through a pastry tip)
1 tablespoon Parmesan Cheese, grated
Salt and Pepper to taste
1 Egg
1 cup Panko (Japanese Breadcrumbs)
Flour for dredging
Olive Oil for frying

Rinse the zucchini blossoms in cold water. Gently pry open each blossom and remove the stamens by pinching with your fingertips. The stems can be left intact or trimmed, it's up to you. The blossoms I picked up at Delicious Orchard did not have much of a stem left. Pat dry the blossoms with paper towels.

In a small saucepan, bring chicken broth to a boil with the fresh herbs. Whisk in the cornmeal over medium-low heat until thick, about 3 - 4 minutes. Remove from the heat and cool completely. Once cool, stir in the cheeses, salt and pepper. Transfer the polenta to piping bag with a large pastry tip (I believe I used #1A). Otherwise, use a small spoon.

Pipe each blossom with polenta, about 2 - 3 teaspoons depending on the size of the zucchini blossom. Gently twist the tops of the blossoms closed. Repeat this step with each blossom.

In a frying pan, pour enough olive oil to reach a depth of 1/2 to 3/4 inch. Heat the oil over medium-high heat. Temperature of the oil should reach 375 degrees.

Lightly beat the egg in a shallow dish or plate. On a second shallow dish or plate, add panko. Form a little assembly line, use one hand for wet and the other hand for dry (you do not want to end up with the "claw"). Dredge each blossom in flour. Dip into the egg and finally, coat each flower with panko.

Holding the zucchini blossoms by the stem, gently place the blossoms into the frying pan. Do not overcrowd the frying pan. Fry the blossoms about 1 - 2 minutes on each side, or until golden. Remove the blossoms onto a paper towel lined platter to drain any excess oil and continue frying the rest. Serve immediately.

Arrange the zucchini blossoms onto plates or serving platter. Sprinkle with a pinch of sea salt and garnish with a herb salad.