If you live in Alberta, and you plant zucchini, it best be due to the fact you absolutely love this vegetable. Zucchini flourishes here. So much so that trust me, you can’t give it away. Neighbours run, children hide, and we are pumping out zucchini muffins, breads, and spirals like nobody’s business.
I happen to be one of those who love this vegetable. My garden only has two zucchini plants and yet I cannot keep up with the production. A few 5lb zucchinis later, after making zucchini bread, muffins, spirals, and lasagnas with the main part of the vegetable and I am struggling to preserve the marmalades and relishes quick enough. To give my self a breather, I begin flower picking. Now to enjoy the flowers it does require sacrificing the vegetable however; you will have plenty! And it is so very worth it!
I am doing these zucchini flowers in a traditionally Italian way. Stuffing them with fresh ricotta and herbs, then deep frying them in a simple tempura batter. This becomes a delightful summer appetizer that is completely uncomplicated and enjoyed by all.
Deep fried zucchini flowers