Zucchini blossoms are the bright yellow-orange flowers that grow on zucchini and summer squash plants. They are edible and can be treated as a vegetable in their own right.

Their mild, slightly sweet flavour suits a simple cheese filling and a light coating. This recipe stuffs them with herbed ricotta and fries them until golden, then suggests other ways to enjoy them.

Choosing and Storing Blossoms

Zucchini blossoms are in season from late spring or early summer through autumn. They appear before the squash itself and keep coming for as long as the plant produces.

The freshest blossoms come straight from the plant, and farmers' markets are the next best source, since they are usually picked only hours before. Look for blossoms that look perky rather than droopy, with closed buds.

Both male and female blossoms are edible. If you grow your own, pick the male ones. The squash grows from the female blossoms, so leaving those on the plant lets it keep producing.

They are highly perishable, so keep them in the refrigerator and use them within a day or two. Avoid rinsing them, as water makes them wilt quickly. The stems are edible too, and leaving them on makes the fragile flowers easier to handle.

Ingredients

For 4 to 6 servings, you will need:

- 1 cup ricotta cheese

- 1½ tsp chopped fresh flat-leaf parsley, plus extra to garnish

- 1 tbsp chopped fresh basil

- Salt and freshly ground black pepper

- 2 eggs

- 1 cup plain flour

- 12 large zucchini blossoms

- Olive or canola oil, for frying

How to Make It

Follow these steps:

1. If the ricotta is very moist, drain it overnight in the refrigerator in a sieve lined with cheesecloth.

2. Mix the ricotta, parsley and basil in a bowl. Season with salt and pepper, then spoon the mixture into a piping bag with a large plain tip.

3. Lightly whisk the eggs in a shallow bowl and spread the flour on a plate.

4. Gently wipe the blossoms with damp paper towels and carefully remove the stamens.

5. Open each blossom and pipe in about 1 tablespoon of filling. Do not overfill, or it may leak during cooking.

6. Roll each blossom in flour, then egg, then flour again, shaking off the excess each time.

7. Heat the oven to 95°C (200°F) and line a platter with paper towels.

8. Pour oil into a heavy frying pan to a depth of about 2.5 cm (1 inch) and heat it to 190°C (375°F).

9. Fry the blossoms a few at a time, turning once, for 3 to 4 minutes until lightly golden. Let the oil return to 190°C between batches.

10. Drain them on the platter, keep them warm in the oven, then garnish with parsley and serve.

Other Ways to Enjoy Them

Fried blossoms make a good snack or starter, but they are just as useful in other dishes:

- Torn and stirred into risotto at the end of cooking, where they wilt into the warm rice

- Scattered over pasta or soup as a fresh garnish

- Torn into green salads

- Stuffed with soft cheese and eaten raw as a light snack

- Baked or steamed with a filling

Whatever the method, keep the seasoning gentle, because the blossoms' delicate flavour is easy to overpower.

Zucchini blossoms are only in season for part of the year and are best used soon after buying. Stuffed and fried, or simply torn over a dish, they bring a mild, floral touch to summer meals.

Until next time, Lykkers, happy cooking, and enjoy every bite!