Incredibly edible and so delicious! The first time I learned you could eat a zucchini blossom was when I lived in Italy. I’d never eaten any kind of flower at that point, and I felt so worldly giving them a try. They were delicious and just kind of melted in my mouth. After all who doesn’t love fried food? Their taste may surprise you. I wouldn’t consider them to carry a heavy floral note. They’re more savory than anything. Maybe it’s just the batter and salt. Who knows?! I kept it simple today and simply dredged them in flour, sprinkled them with a little salt, and fried them in a skillet. But you can stuff them with goat or ricotta cheese too. I’ve eaten them both ways, and I’m not sure which I prefer. Both are divine. They’re considered a delicacy for a reason. Unless you live in Italy, zucchini blossoms are rare to find. But guess what? You’re lucky if you’re growing green zucchini in your garden. No searching required. I encourage you to gather a handful and make them. It’s such a nice treat. Not all blossoms pollinate, so you’re re-purposing your plant. Just make sure you gather them fresh in the morning while they’re still bright yellow with no signs of wilting or aging. Carefully wash them to make sure there’s no dirt or pests hiding inside the blossom. And don’t forget to remove the spiny leaves around the base of the flower as well as the stem. Pick your favorite sauce to dip them in and enjoy those edible flowers!
NOTE: The recipe calls for 24 blossoms but I only had six. Don't let that deter you. Just use simple division.
