Servings: 24 blossoms, 6 appetizers of four blossoms, or 12 entremets of two blossoms. 



Decide whether appetizers or entremets are desired.



Appetizer Filling




2 tablespoons grapeseed oil


3 tablespoon minced shallot


8 ounces goat cheese, at room temperature


6 ounces cream cheese, at room temperature


2 tablespoons heavy cream


3 tablespoons fresh basil leaf chiffonade


¼ teaspoon freshly ground black pepper





Heat a small frying pan. When hot, add grape oil. When grape oil is hot, add shallots. Stir constantly until shallots are translucent and tender.


Place shallots in ceramic bowl. Add all other ingredients and stir until smooth.


Cover tightly.


Refrigerate overnight.


Place covered filling on countertop one hour before stuffing blossoms to allow it to come to room temperature.






Entremet Filling




2 cups Ricotta or Farmer’s cheese


2 tablespoons freshly minced mint


1 tablespoon finely grated lemon zest


1 tablespoon fresh lemon juice


1/4 teaspoon salt





Place cheese, mint, zest, and salt in a bowl and stir until smooth.


Cover tightly


Chill overnight.


Place covered filling on countertop one hour before stuffing blossoms to allow it to come to room temperature.






Yield:  For 18 – 24 blossoms





2 egg whites


¾ cup + 2 tablespoons unbleached bread flour


¼ teaspoon salt


9 ounces chilled Zywiec pilsner beer





Beat egg whites until stiff.


Place flour and salt in a sifter and sift into a medium-sized bowl.


Pour the beer down the side of the bowl containing the flour and salt to minimize the foam or “head” created.



Chef’s Note: A “heady” pilsner has purposely been chosen to maximize the “lift” or “airiness” of the batter.



Gently whisk together the beer, flour and salt until they become a batter. Do not beat or the batter will be flat.  Do not whisk vigorously or for more than a brief time. Stop when the batter comes together.  The batter may still contain lumps at this point.


Gently fold half of the egg whites into the batter.


Gently fold in the remaining half of the stiff egg whites into the batter.


The batter should now be generally smooth with a few small lumps.


Allow batter to rest while the blossoms are stuffed.





Assembling and frying




Grapeseed oil


24 organic male zucchini flowers


Chosen filling, at room temperature




Chef’s Note: Zucchinni plants grow separate male and female blossoms. If personally picking blossoms, pick male blossoms and leave about an inch of the stem attached to each blossom. Male blossoms are more numerous on the plants than female blossoms.  As one male blossom can be used to pollinate a number of female blossoms, using only male blossoms will have the least impact on the zucchini fruit yield.  Leave at least one male blossom on each plant.  The female blossoms have a round area (immature fruit) between the bottom of the blossom and the stalk. The male blossoms are flat where they attach to the stalk. Pick blossoms early in the morning to preserve their freshness.   Shake or blow any insects off the blossom. These insects are your pollinators, so treat them with respect. Place blossoms on a flat tray in a single layer. Check again for insects before leaving and gently remove any that are found. Place each blossom, stem down, in a tray with multiple small receptacles, such as small muffin cups, each receptacle containing a small amount of water and chill.




Chef’s Note: Grapeseed oil has been chosen because it is a neutral oil that does not impart  flavor to the finished product.




Place approximately 1 tablespoon of the chosen filling into the cup formed at the base of the blossom.




Chef’s Note: The amount of filling actually used will depend on the size of the blossom.




Use a bamboo skewer to gently ease the filling down into the bottom of this cup. Do not poke a hole through the “cup.” Do not fill above where the petals begin to appear as separate petals.


Gently pull each petal over the top of the filling to form a “capsule.”


Place each stuffed blossom capsule on a tray covered with parchment paper.


Heat  2” grapeseed oil in a small saucepan over medium heat to 350° F.


Once the oil has reached the required temperature (350° F.), begin frying the blossoms.


Holding one stuffed blossom by the stem, dip the stuffed blossom completely into the batter.


Lift the blossom out of the batter and allow any excess batter to drip off.


Gently, and carefully lay the blossom on its side on top of the oil. Do not splash oil onto your fingers. Two to three blossoms can generally be fitted into the saucepan without touching.


Fry the stuffed blossoms for 3-5 minutes or until golden on the bottom. Flip each blossom over separately, using a slotted spoon. Fry that side until equally golden.


Remove each finished blossom and place on a tray covered with parchment paper/towel to drain.


When warm, plate and serve with an individual salt shaker.



Chef’s Note: Blossoms may also be fried without a filling and make a pleasing visual presentation.


Carefully pull the petals outward and dip the entire blossom into the batter so that both sides of the petals are coated with batter.


Allow the excess batter to drip from the flower.


Holding the flower by the stem, place the flower, stem side up and petal side down, into the oil. Be careful of the hot oil.  Do not touch it or allow it to spatter onto you. The petals will usually expand outward from the “cup” of the petals as they fry.  As the petals begin to expand outward, lower the entire blossom into the oil.


Fry until golden, turn and fry the other side.


As above, remove to paper covered tray and allow to drain.


Plate and serve with an individual salt shaker.