Today in the produce market they had Fiori, the squash blossoms my father
always talks about his mother having made when he was young. I've never
tried one, but they had so many and I'm heading down there for tomorrow so I
thought I'd give 'em a try. They had two different kinds: the "male" and the
"female." The female still had a tiny zucchini on the end of them, or were
growing from the end of a tiny zucchini. The males are just big flowers on
stems (blooms are 3-4 inches). I'm not sure what to do with them. People say
"egg batter," but this sounds really heavy. How do you do an egg batter for
a flower? What about the idea of stuffing them, which some people mentioned?
I admit I came here before doing any research, so I will be back with
whatever I learn. Meanwhile thanks for any ideas.

In article >,
"rox formerly rmg" > wrote:

> Today in the produce market they had Fiori, the squash blossoms my father
> always talks about his mother having made when he was young. I've never
> tried one, but they had so many and I'm heading down there for tomorrow so I
> thought I'd give 'em a try. They had two different kinds: the "male" and the
> "female." The female still had a tiny zucchini on the end of them, or were
> growing from the end of a tiny zucchini. The males are just big flowers on
> stems (blooms are 3-4 inches). I'm not sure what to do with them. People say
> "egg batter," but this sounds really heavy. How do you do an egg batter for
> a flower? What about the idea of stuffing them, which some people mentioned?
> I admit I came here before doing any research, so I will be back with
> whatever I learn. Meanwhile thanks for any ideas.

My mom used to stuff them with a rice, meat and veggie mixture and tie
the ends shut. She then used a light tempura batter and fried them in
the wok in about 1/2" or so of hot oil.

They are delicious, but remove the center parts from the blossoms. We
found those to be bitter if we did not.

We only ever ate the excess male flowers tho' as we left the female
blossoms on the vines to produce squashes.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"rox formerly rmg" > wrote in message
.com...
> Today in the produce market they had Fiori, the squash blossoms my father
> always talks about his mother having made when he was young. I've never
> tried one, but they had so many and I'm heading down there for tomorrow so
> I thought I'd give 'em a try. They had two different kinds: the "male" and
> the "female." The female still had a tiny zucchini on the end of them, or
> were growing from the end of a tiny zucchini. The males are just big
> flowers on stems (blooms are 3-4 inches). I'm not sure what to do with
> them. People say "egg batter," but this sounds really heavy. How do you do
> an egg batter for a flower? What about the idea of stuffing them, which
> some people mentioned? I admit I came here before doing any research, so I
> will be back with whatever I learn. Meanwhile thanks for any ideas.


Here's what I ended up doing with the zucchini flowers, from an Alice Waters
recipe and a few other batter recipes:

For about 20 flowers, either on the end of a very small zucchini or just the
bloom on a stem...

1 cup ricotta
1/2 cup parmagiano/reggiano, grated
3 tabespoons fresh basil, minced
salt
2 eggs
1 pint milk
1/2 cup water
4 heaping tablespoons flour
olive oil

Remove the pistels from the flowers.

Mix the ricotta, parmaisan, basil, and salt.

Place about 1/2 teaspoon ricotta mixture into the middle of each blossom,
gently twisting the ends of the blossom to contain it.

Heat about 2 inches of oil in a frying pan, until about 350F.

Beat the eggs, milk, water, and flour to create a very light batter.

Dip each blossom into the batter and throw in the oil. fry until the blooms
are golden. Drain on paper towels and sprinkle with salt. Serve immediately.

In article t>,
"rox formerly rmg" > wrote:

> "rox formerly rmg" > wrote in message
> .com...
> > Today in the produce market they had Fiori, the squash blossoms my father
> > always talks about his mother having made when he was young. I've never
> > tried one, but they had so many and I'm heading down there for tomorrow so
> > I thought I'd give 'em a try. They had two different kinds: the "male" and
> > the "female." The female still had a tiny zucchini on the end of them, or
> > were growing from the end of a tiny zucchini. The males are just big
> > flowers on stems (blooms are 3-4 inches). I'm not sure what to do with
> > them. People say "egg batter," but this sounds really heavy. How do you do
> > an egg batter for a flower? What about the idea of stuffing them, which
> > some people mentioned? I admit I came here before doing any research, so I
> > will be back with whatever I learn. Meanwhile thanks for any ideas.
>
>
> Here's what I ended up doing with the zucchini flowers, from an Alice Waters
> recipe and a few other batter recipes:
>
> For about 20 flowers, either on the end of a very small zucchini or just the
> bloom on a stem...
>
> 1 cup ricotta
> 1/2 cup parmagiano/reggiano, grated
> 3 tabespoons fresh basil, minced
> salt
> 2 eggs
> 1 pint milk
> 1/2 cup water
> 4 heaping tablespoons flour
> olive oil
>
> Remove the pistels from the flowers.
>
> Mix the ricotta, parmaisan, basil, and salt.
>
> Place about 1/2 teaspoon ricotta mixture into the middle of each blossom,
> gently twisting the ends of the blossom to contain it.
>
> Heat about 2 inches of oil in a frying pan, until about 350F.
>
> Beat the eggs, milk, water, and flour to create a very light batter.
>
> Dip each blossom into the batter and throw in the oil. fry until the blooms
> are golden. Drain on paper towels and sprinkle with salt. Serve immediately.

That sounds yummy! We always used a rice and meat stuffing.

Bet that would be a wonderful stuffing for fried or grilled
jalapenos......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Nomen Nescio wrote:
>>Today in the produce market they had Fiori, the squash blossoms my father
>>always talks about his mother having made when he was young. I've never
>>tried one, but they had so many and I'm heading down there for tomorrow so I
>>thought I'd give 'em a try. They had two different kinds: the "male" and the
>>"female." The female still had a tiny zucchini on the end of them, or were
>>growing from the end of a tiny zucchini. The males are just big flowers on
>>stems (blooms are 3-4 inches). I'm not sure what to do with them. People say
>>"egg batter," but this sounds really heavy. How do you do an egg batter for
>>a flower? What about the idea of stuffing them, which some people mentioned?
>>I admit I came here before doing any research, so I will be back with
>>whatever I learn. Meanwhile thanks for any ideas.
>
>
> Of course you have to use sperm batter on the males!

YOUR KINK IS OKAY BUT IS NOT MY KINK!