Farmer's Market Finds: Zucchini Blossoms

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One of my favourite parts of summer in Ontario is the abundance of fresh (and local) produce that graces the supermarkets. Living in downtown Toronto, summer also means Farmer's markets become a very common and welcome sight. Sure, we have St. Lawerence Market year around, but there is nothing like stumbling across a pop-up market. For a girl who grew up on a farm, it's like a little piece of home in the heart of the city. 

Last week I met my friend Carley (@thewilddietitian), a fellow foodie and Registered Dietitian for lunch and a walk. During our walk, we came across a market on the lawn of SickKids. [For all of our T.O. readers, it runs every Tuesday!] While buying sweet corn for dinner (an August staple), I noticed these funny looking blossoms and asked what they were. Any one that knows me, knows that I love trying new foods. When I was told that they were zucchini blossoms, edible, and delicious when stuffed and fried, I was up for the challenge. 

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Some of you may have seen our Instagram story following my adventures of cooking these little morsels. I've since perfected the recipe a little more and am excited to share it with you! They are oh so easy, and the taste lived up to the hype. Check out your local Farmer's market today and give this recipe a try! We are in the thick of zucchini season right now, so it's the perfect time to try something new with this versatile veggie.

 

Stuffed Zucchini Blossoms

 My zucchini blossoms stuffed and ready for frying! 

My zucchini blossoms stuffed and ready for frying! 

Ingredients

  • 10 zucchini blossoms, with little zucchini attached (for a little nutrition!)
  • 1/2 cup cream cheese 
  • 1 clove garlic, minced
  • Squeeze of fresh lemon juice 
  • 1/2 tsp lemon zest 
  • a dash of salt and pepper 
  • 1 egg 
  • 1/2 cup all purpose flour 
  • 1/2 cup panko bread crumbs 
  • 1/2 cup vegetable oil 

Directions

  1. Wash zucchini blossoms and pat dry with paper towel. Carefully open the flour and use clean kitchen scissors to remove the stamen. 
  2. In a small bowl, whip together cream cheese, garlic, lemon juice, lemon zest, salt and pepper. 
  3. Carefully fill each flower with cream cheese mixture and close up blossoms by pinching them together at the top. 
  4. Heat vegetable oil in a large pot or deep frying pan. 
  5. In a medium bowl, combine flour, bread crumbs and egg until just combined. Dredge blossoms in batter and shake off the excess. 
  6. Add blossoms to pot/pan and pan fry until golden brown (about 2-3 minutes). Transfer to paper towel and press to remove excess oil. 
  7. Enjoy while warm and cream cheese is melty! 
 The final result from attempt #1. I've since added the flour in addition to the panko for a better batter! Trial and error :). 

The final result from attempt #1. I've since added the flour in addition to the panko for a better batter! Trial and error :). 

This recipe is the perfect appetizer for the end of a long work week. Pairs well with patio drinks and good conversation. 

What surprises have you found at the Farmer's market this summer? Let us know by commenting below and sharing your photos socially with the hashtag #domesticphd. We love hearing from you and following along on your adventures in the kitchen. 

Happy Friday! 

xo Kathryn