Zucchini blossom recipe question?

Question

I have a zucchini plant that has tons of male blossoms on it and was wondering how to store them once I bring them inside, and the preparation of the flower itself and do I take the pollen thing out. Also if anyone knows a great recipe for them.

Answer 1

The edible yellow, orange, and green flower of the zucchini plant, delicious raw or cooked. You can tell a female zucchini blossom by its thick stem, which is a squash-to-be. Male blossoms, which produce pollen only, have slender stems. (There's no big flavor difference between the two.) If you're picking from a garden, be sure to pluck just the male flowers, and pass some by so that insects can still spread the pollen.

Why Try

For that pleasantly tangy herbal flavor. Because it's fun to eat flowers. And because cooking with and enjoying this delicate blossom goes way beyond stuffing it with goat cheese and deep-frying it.

How to Buy and Store

Zucchini blossoms appear a little wrinkled and limp to begin with, so choose flowers that look fresh, not shriveled, and are as brightly colored as possible. Use the flowers within a day of buying them. If you must store zucchini blossoms, wrap them between damp paper towels, seal them in a plastic bag, and stash them in the crisper drawer of your fridge

Fried Stuffed Zucchini Blossoms

Recipe courtesy of Gourmet Magazine  

1 cup all-purpose flour

1/4 teaspoon salt

1 to 1 1/8 cups chilled seltzer or club soda

16 zucchini blossoms, pistils removed if desired

16 2-by 1/2-by 1/4-inch mozzarella sticks (about 4 ounces)

16 flat anchovy fillets (from a 2-ounce can), drained and patted dry

Vegetable oil for deep-frying

batter stand 10 minutes. If necessary, thin batter with enough remaining seltzer to reach consistency of crepe batter.

Stuff each blossom with 1 mozzarella stick and 1 anchovy fillet, pressing ends of blossoms closed.

In a deep heavy skillet heat 1 inch oil to 375 degrees on a deep-fat thermometer. Working quickly in batches, dip blossoms in batter, coating each completely, and fry in hot oil, turning, 1 1/2 to 2 minutes, or until golden and crisp. With a slotted spoon transfer blossoms as fried to paper towels to drain. (Make sure oil returns to 375 degrees before adding each new batch.)

Sprinkle blossoms with salt to taste and serve warm

Answer 2

You can store them in the fridge for up to 4 days in a sealed container plastic or glass is best, and yes remove the pollen stamen. Also for recipe's in the kitchen we use them to stuff with meat or veg mousse's and a simple one is to blend raw chicken with some scallions and garlic and some spices to this add one egg white per 2 chicken b*****s and puree smooth, using a piping bag, pipe this mixture into a cleaned and pat dry flower, wrap in plastic to keep the shape and steam the flowers covered for 15 - 20mins or until cooked through

* can use any fish or other meat but change cooking time to ensure the meat used is cooked*

* certain rose's can be used as well as a contrast on the plate*