Fried zucchini flowers. Tender than tender: how to cook zucchini flowers How to cook a dish from zucchini flowers

In July, zucchini bloom profusely in the gardens. Large orange flowers wither, dry and disappear after several days. Unfortunately, not everyone knows that this flower has beneficial and healing properties.

- Flowers from zucchini have long been used to treat fever, or malaria, - says an expert in alternative medicine Ekaterina Fedorova. - True, before picking a flower, they check if there is an ovary of a future fruit in the flower. A tablespoon of flowers was crushed, poured with a glass of boiling water, insisted for 20 minutes. The patient was given the infusion five or six times a day, and the fever passed.

- These are quite rare diseases, but what are the more common ones that can be treated with squash color?

- Allergies are also treated with an infusion of these flowers: a dozen flowers are poured into 0.5 liters of boiling water and insisted for up to two hours. The infusion is drunk three to four times during the day.

And zucchini seeds are used to treat impotence, and fresh juice is advised to drink to women who are in the early stages of pregnancy. The juice also helps with constipation and swelling. The sticky droplets that appear on the zucchini cut heal wounds well, like the resin of conifers. They can also be the first aid for a heart attack. For this, the sticky substance is dried, and, if necessary, put under the tongue instead of validol.

Stuffed zucchini flowers recipe

Original Australian recipe

Ingredients

Filling

• 2 tablespoons pine nuts
• 1 egg, divided
• 1/2 cup goat cheese
• 1/2 cup ricotta
• 1 teaspoon fresh thyme leaves
• Sea salt
• Black pepper

Batter

• 2/3 cup plain flour, sifted
• 1 1/4 cups cold mineral water

Flowers

• 12 zucchini flowers cut around the base
• Vegetable oil, for deep frying
• Sea salt

Preparation

1. To make the filling, roast the pine nuts in a skillet over medium heat for 5-6 minutes, stirring occasionally until golden brown. Remove from heat and let cool. Combine the egg yolk, goat cheese, ricotta, thyme, and a pinch of salt and pepper in a bowl. Add chilled pine nuts, stir, then transfer to a transfer bag. Stuff 1 tablespoon each. mix into each zucchini flower; Do not overfill as the flowers may fall apart.
2. Whisk flour together egg white and mineral water to do thin crust for batter (types of flour can be different, so start with 1 cup of water and add little by little until you have a pleasant liquid consistency). Whisk until combining; Small pieces don't get in the way.
3. To prepare the flowers, heat the oil in a skillet over medium heat to 190 ° C. Use a thermometer to measure the temperature; Or the butter is ready when a piece of white bread turns golden in it in 10-15 seconds. Dip the zucchini flowers into the dough, let the excess drip, then deep fry a few pieces at a time for 3-4 minutes until golden brown.
4. Remove with a perforated spoon, place on a serving dish and sprinkle sea ​​salt... Serve immediately.

Zucchini flowers are probably the most romantic summer food. Who has zucchini in the country? Rather collect the bouquet!

In general, there are flowers - this is a trend. Chewing violets, crunching pansies is no longer even exotic, but the restaurant mainstream. Often, however, these flowers, although beautiful, are devoid of any taste whatsoever. Eat them and you absolutely do not understand why. Then, perhaps, to make sure that yes, you can eat them. But we don't have to eat everything we can eat, right?
None of these thoughts will come to your mind when you taste the flowers of the squash. This is a real pleasure that can be understood not only by sophisticated connoisseurs of the refined, but also by those who prefer potatoes and onions to all delicacies.
The taste of the flowers is clear and simple, but at the same time delicate and light.
In a word, to the point.
Sometimes zucchini flowers are sold in the markets, but of course - picking them from your own garden is much more interesting.
Plucking flowers will not necessarily damage future crops. Pick off only male flowers, but leave female ones.
Male ones are those with thin legs. Women's - with thick ones.

In order for your zucchini to bear fruit successfully, you need to leave 1 male flower for every 3-4 female flowers. All other male flowers can be safely cut off.
Flowers need to be plucked with legs. Then, during cooking, it will be convenient to hold flowers by these legs.

Having collected a bouquet, we go to the kitchen. Flowers need to be washed very carefully in cold water and let them dry.
Now we start stuffing them.
The flower cup is a handy container that can hold an almost full tablespoon of the filling. It is most convenient to stuff flowers that have not yet fully blossomed. Those who have already suffered such a fate will have to be slightly crushed, filling them so that the petals do not stick out in different directions.
The most traditional filling for squash flowers is cheese. You can use mozzarella, or you can make a mixture of curd cheese, fresh herbs (dill, cilantro, parsley). Imagine! The filling is required to be tender and creamy - that's all. Goat cheese is great in this role.
Having stuffed flowers, you need to dip them in batter. This will make the structure more durable.
How to make batter?

100 g flour;
200 ml of water
1 egg
2 tbsp olive oil;
a pinch of salt

We mix all the components, bring them to a perfectly homogeneous state without lumps. This is our batter.
Meanwhile, heat the saucepan by dropping oil on the bottom. Fry the flowers for 5 minutes.
Everything is ready!

Did you know that zucchini flowers are a great ingredient for gourmet dishes?

They can be stuffed, sautéed empty, and even used in savory pies! The most delicious part of such a flower is the sepal - a green ball at the base of the petals. But the petals themselves give the dish an unobtrusive pleasant taste.

In today's episode, you will be lucky enough not only to believe, but also to be convinced that such a dish as fried flowers exists. And this dish is very edible!

Zucchini, zucchini and pumpkin flowers are ideal for this recipe.

"Sorry for the harvest!" - you say, because every flower is a potential zucchini or pumpkin. But for this unusual dish it is worth collecting at least one flower from each garden bed. And for the most sophisticated, rose petals are also suitable, they can be used not only in tea and jam, but also to cook flowers in batter.

We are in step by step photo recipe we will use zucchini flowers for cooking, and we will cook stuffed buds in batter in a slow cooker. Although, nothing can stop you from cooking fried flowers with a filling in the traditional way on the stove (also for the reason that your model does not deep-fat food due to its low power).

So if you have your own summer cottage with a vegetable patch, be sure to stock up on flowers and prepare zucchini flowers stuffed with sausages! This yummy will surely please everyone!

In addition to sausages, you can use cheese cubes, pieces chicken fillet, fish or minced meat.

Ingredients:

• Zucchini flowers - 8 pcs.,
• Sausage with cheese - 1 large or 2 small,
• Egg - 1 pc.,
• Flour - 1 tbsp. l. without a top,
• Salt to taste
• Vegetable oil for frying.

Cooking process:

First you need to stock up. The most important thing in preparing this delicacy is to choose the right zucchini flowers. They should not be too small and not too large: small ones will be inconvenient to stuff, and large ones may turn out to be sluggish. So it's in your best interest to find medium-sized flowers that have not wilted in the sun.

Pick them off and rinse well in several waters to get rid of the pollen. Then carefully remove the stamen from each flower. It is large and easy to break off. True, delicate petals can break, so you will have to remove the stamens by poking them with just one index finger. There will be nothing complicated in the preparation of this dish!

Cut the sausage into 8 equal pieces. If you chose smaller sausages, then divide each into 4 parts. You can take ordinary sausages, or you can take these, with cheese inside. This will make the dish more juicy!

Carefully open the zucchini flower and put a piece of sausage in it. These flowers are rather small, so you won't be able to hide the whole piece of sausage under the petals. Here I would like to note that sausages are the most convenient filler for zucchini flowers. You can try the same thing with minced meat or vegetables, but it will take some skill. It is much easier to put something hard in the flower, like a piece of sausage or cheese. You can also add herbs and pieces of ham, as well as bacon. If you are wrapping the filling in rose petals, then you need to chop off the petal on both sides with skewers.

Then we prepare the simplest batter: break an egg into a bowl and mix it with flour. Another option for batter: beat the egg, milk or kefir and flour with a whisk / mixer, add salt, pepper to taste and a glass of vodka.

Then we heat the vegetable oil in a deep fryer, frying pan or slow cooker.

How to cook zucchini flowers in a slow cooker

Pour some vegetable oil into the multicooker pot and turn on the "Fry" mode for 10 minutes. Dip the stuffed zucchini flowers in the batter and place on the bottom of the multicooker. Season with salt and fry the flowers on both sides until golden crisp. To prepare this treat in a PHILIPS HD 3077/40 multicooker with a power of 980 W, exactly 10 minutes is enough.

Zucchini flowers stuffed with sausages are ready! They can be garnished with herbs (parsley, dill, arugula) and served immediately. Do not hesitate, it turned out to be quite edible and extremely tasty!

These are the fried flowers! I repeat, this dish can be cooked in a multicooker, or you can do with an ordinary frying pan.

Thanks to Victoria for the recipe and photo.

Bon appetit Anyuta's notebook wishes everyone.

For this recipe, flowers are equally suitable not only for zucchini, but also for squash or. Before cooking, they must be carefully rinsed under running water.

Then, just as carefully remove the pistil and stamens.

For the filling, three cheese on a medium grater. Some similar recipes suggest using processed cheese, but it seems to me that more hard varieties... You can take Russian or Dutch, or even, for example, mozzarella, whatever you like the most, the taste of the original dish will depend on it. Gently stuff each bud with cheese and crush the filling with our hands a little, tightening it.

For the batter, beat the egg with a pinch of salt.

Add flour and leftover grated cheese.

We mix. If the batter seems very thick, then it can be diluted with a little milk.

We lower each bud in a batter so that it completely covers the flower.

Then put in a hot frying pan with vegetable oil and fry the stuffed flowers over medium heat on both sides until golden brown.

We serve fried zucchini flowers always hot, it's very tasty!

If you suddenly have batter, do not throw it away. Fry the slices of zucchini or eggplant in it, I assure you that it will turn out to be quite a worthy snack too! If you love cheese, and just aren't afraid to experiment in the kitchen, be sure to prepare squash flowers! Bon Appetit!!!