Delicate zucchini flowers with their bright-golden petals bloom at this time of year. The female flower has a tiny zucchini attached, whereas the male flower has a thin stem. The slightly nutty flavour is unique.
Choose fresh-looking zucchini flowers that are not wilted. If the baby zucchini is attached to the flower, it should be firm, slender and glossy green.
These spring flowers are highly perishable. The flowers are best used within 1 day of purchasing while those with the baby zucchini attached will last for a little longer when stored covered with damp paper towel in an airtight container in the fridge.
Stuff zucchini flowers with a mix of fresh ricotta, grated parmesan and basil then roast or fry until golden.
Dip zucchini flowers in a light tempura batter and shallow or deep fry in vegetable oil until golden. Serve with lemon wedges and sea salt.
Drizzle a tray of zucchini flowers with the baby zucchini attached with olive oil, season and roast with cherry truss tomatoes. Sprinkle with crumbled feta to serve.
Click here to get my stuffed zucchini flowers recipe.
