In our Floral Foodie series, we explore culinary creations inspired by flowers and bring you the recipes so you can try them at home.
Necessity has always been the mother of invention.
With more time at home, people are becoming so creative with their home cooking, Tomatoes and strips of parsley become like paint for cooks to create floral fun. Even an onion and a carrot can be transformed into new beginnings.
Yes, it’s true that the prettier the food looks, the better it tastes.
But that doesn’t mean we can’t cook with floral ingredients.
Since zucchini blossoms and broccoli flowers are part of our diet now, for #FloralFoodie, we are sharing a recipe for Stuffed Zucchini Blossoms from Bon Appètit so you can make a delicious appetizer as well.🌼
As we say at Flower Power Daily, Stay Calm and Petal On. 🍃🌷
1 cup ricotta
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest
Freshly ground black pepper
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper.
Using a spoon, fill each blossom with about 1 tbsp ricotta mixture.
In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t over-whisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
Also, here’s a helpful list of how long things last in the fridge while you are using your creativity to whip up some new dishes or thoughts.