The zucchini or squash flower is simply magnificent: Five long bright yellow petals that open out into a star and a large yellow pistil. It also tastes very delicious: its texture is crunchy and slightly spongy and it has a very fresh, sweet and mildly tangy flavour.
In Italy and Provence, it is mostly eaten as a savoury fritter, but the below recipe calls for stuffing and baking it in the oven.
You’ll be able to buy zucchini flowers from the producers or at farmers markets. They are very delicate and must be consumed on the same day. You should first open them (even if they are shrivelled up) to make sure that no “unwanted guest” is hiding inside. Then, wash and gently pat them dry.
Try our recipe of Stuffed Zucchini Flowers
Originally published in the Journal de Montréal on August 16, 2014.
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