Stuffed Zuchini Blossoms Beignets
Lucky me. My husband J. started a small vegetable garden last May. He planned everything: he designed it, he made the beds himself. he found the best soil available and spends hours bringing the soild in wheelbarrow, he made the irrigation system, and place a net on it in order to cover it . We live near a wild canyon where a lot of rabbits, squirels, birds gather and they like to sneak into our garden and snack on fresh young seeds or sprouts. So almost every day in July , early morning I was in the vegetable garden picking the gorgeous fresh-orange zuchini flowers. Why? Ask my kids they know! In order to make zucchini blossoms beignets (fritters).
These little delicate bites are to die for. They are called Beignets de fleurs de courgettes, and are originally from Nice, French Riviera and are served for aperitif.
I used the male blossoms from your zucchini plants (The flowers that don’t produce a fruit).
I stuffed them with whatever I have available : Ricotta or goat cheese, fresh herbs, salt, pepper, or cooked quinoa with carrots- eggplants puree, endless possibilities…!
Now we are in September and I missed my beignets already !
I made them for lunch. My kids devoured them.
Quinoa carrots eggplants & Goat cheese herbs stuffed Zucchini Blossom Beignets Recipe
12 zucchini blossoms
quinoa carrots eggplants stuffing
Olive oil
1/2 cup cooked quinoa
1 large free-range egg
2 carrots peeled and diced
½ onion diced
1 small eggplant peeled and diced
1/3 cup of shredded cheese
1 clove of garlic, minced
3/4 tsp of sea salt
Goat cheese and herbs stuffing
½ goat cheese
¼ cups mixed chopped fresh herbs thyme, parsley, mint, basil
1 large free-range egg
Salt
pepper
Batter
2/3 cup & 1/8 cup of all-purposed flour
1 tsp baking powder
1 cup of water
1 1/2 cups of vegetable or canola oil
Salt
Pepper
quinoa carrots eggplants stuffing
Method:
In a saucepan saute the onion in the olive oil. When transparent add carrots, stir and cook for 5 minutes then add the eggplants, stir and cook for some additional 5 minutes. Add ¼ cup water and cover. Simmer for 10 minutes or until vegetables are tender.Set aside to cool off.
Blend in a blender.
In a bowl mix carrot/ eggplant mix, egg, salt, pepper, quinoa and cheese. Set aside.
Goat cheese herbs stuffing
In a bowl mix cheese, salt, pepper herbs and egg. Set aside
how to stuff zuchini flowers
Gently open the petals and remove the pistil by snipping it off with some scissors.
Gently place about 2 tbs of filling of your choice into the flowers with a spoon. They will swell up as you fill them.
Batter mix water, flour, baking powder salt and peper and wisk. Set aside
Set the flowers aside. Heat the vegetable or canola oil in a medium saucepan.
Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off.
Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes.
Remove flowers from oil with slotted spoon and place on a plate lined with paper towel. Once all the flowers have been cooked, serve immediately.
Bon Appetit!
