Zucchini Blossoms
September 27th, 2010|Filed Under Recipes, Side Dishes

zucchini blossoms my socal chef 600x450 Zucchini BlossomsAmerican Idol announced its new judges last week, and all I could think was, “American Idol is still on?” Then, upon seeing the pictures of the press conference, I wondered, “What are Randy Jackson and Steven Tyler doing at a Marc Anthony concert?”

But wait! Is that my girl JLo looking all hot and steamy like a stuffed, deep-fried zucchini blossom? It is! She is going to be the new judge on Idol. I may be the only person on the planet excited about this, but I don’t care. Like Jenny from the Block, I also grew up in New York — she in the south Bronx and me on the Upper East Side. We are both average singers, make average career choices and both ride the 6 train. (Well, I’m still on it, anyway.) As you can see, the similarities are unbelievable.

Jenny also served as inspiration for a recent recipe creation of mine. Earlier this summer, I made some indecently-delicious homemade ricotta cheese. I wanted to treat it right and present it in all its glory. But how? Suddenly, a vision of JLo “dressed” in Versace at the 2003 Grammys popped into my head. In that instant, I knew I needed to get my hands on some zucchini blossoms. I was determined to make this happen. I went to the farmers’ market and asked my favorite produce farmer for some. He told me his farm had a flooded a few weeks before and he didn’t have any. I then asked when he would be getting more in. He looked at me, smiled wide enough that I could see his crooked, grey tooth and said “Didn’t you hear me, boy? My farm flooded.”

I froze for a few seconds, totally embarrassed by my city slicker stupidity and not knowing what to do. A few totally random things ran though my head at the time, including “Can’t you just get some more flown in?,” “Can you ask your fellow farmers for some?” and “This is Union Square, not the set of The Color Purple; don’t call me ‘boy!’” My internal conversation then further degenerated into “Don’t be fooled by the rocks that I got, I’m still, I’m still Jenny from the block” and “Crest Whitestrips for the farmer in booth 11, please.” I couldn’t utter a word. I slowly turned and just walked away. Two booths later, I found a farmer who managed to avoid the flood and save his zucchini blossoms for the people of NYC.

To all the farmers, Auto-Tune experts and MTA transit workers, Jennifer and I thank you. Without you, Jenny wouldn’t be getting $12 million a year for Idol and I wouldn’t still be on the 6.

Recipe: Zucchini Blossoms

Ingredients

  • Homemade Ricotta Cheese
  • 1 Egg
  • 1/4 Cup Ground Parmesan
  • 1 Cup Flour
  • 1 Cup Sparkling Water
  • 1/4 Teaspoon Salt
  • 20 Zucchini Blossoms
  • Peanut Oil

Instructions

  1. In a bowl, combine the ricotta and parmesan cheeses with the egg. Spoon into a piping bag (in a pinch, I use a Ziploc bag with one corner cut off) and pipe this filling into each of the blossoms until full, then use a slight twisting motion to round off or “close” the filling.
  2. Fill a frying pan halfway with peanut oil. Place it over medium heat on your stovetop and let the oil reach 350 degrees (about 5 minutes). In another bowl, mix the flour and sparkling water until incorporated. Take one blossom at a time and dip it into the flour and sparking water mix. Next, add the blossom to the hot oil and repeat with the next blossom. Be careful not to overcrowd your pan — about six blossoms frying at a time is plenty. Once brown, take them out and let them rest on a paper towel for a few minutes. Sprinkle with salt and serve.

Number of servings (yield): 12

Meal type: hors d’oerves

Microformatting by hRecipe.

 




8 Responses to “Zucchini Blossoms”

  1. Selena says:

    This recipe made my heart go “bidi bidi bom bom”

  2. I am very impressed by the zucchini blossoms – I wouldn’t even know where to buy them!

  3. Dea says:

    What a beautiful color for my plate and palette. A beautiful bocconcino for the fall. Thanks!

  4. beba says:

    yummy!!

  5. Valbibs! says:

    This looks so delish!!! I will attempt this on the weekend…! Cheers Social Chef!

  6. Davis says:

    made these for the love of my life — she loved them!

  7. Krista says:

    Favorite post yet, with some of my favorite ingredients, ever. Hilarious and amazing. xoxo

  8. Pingback: A New Favorite Food Blog – “My Social Chef” « Food, Seriously

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