Zucchini Blossoms and Fried Green Tomatoes - in Olive Oil of course!
Posted by Olivia on Wednesday, July 10th, 2013
I’m pretty lucky to live in Sonoma surrounded by farm fresh produce and top notch culinary inspiration. Zucchini blossoms are one of those artisanal treats only available to those close to a farm or garden – and lucky for me I am! The fried green tomatoes were more or less an act of impatient hunger but they both fall into that early summer afternoon treat category!
I went with a pretty typical stuffing, something I usually do for raviolis, you’ve got your ricotta, parmesan, greens (I chose arugula and I left it raw but thinly sliced to add some spice), pancetta and toasted almonds. All I did was add a tablespoon or so to each blossom and slowly twisted the pedals around and added some more filling to make it sticky under loose areas. Then I just rolled them around in batter and cooked them in a shallow pool of EVOO. So simple!
Once the blossoms were devoured, some unripe tomatoes were staring me down from the garden. It’s not quite bruschetta season yet, and that leftover batter was just staring at me… What was I supposed to do? I sliced them up, coated them in leftover batter and threw them right into the same skillet. Browned them on each side and enjoyed my impatient early summer treat. YUM! Enjoy…
- 1 15oz container ricotta (I used part skim)
- 3/4 cup shredded parmesan
- 1/4 cup toasted almond slivers
- 1 3oz package diced pancetta
- 1 cup arugula, thinly sliced, packed
- 1 tablespoon fresh Thyme, chopped
- 1 egg
- Salt and pepper to taste
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 2 eggs
- Extra Parmesan to sprinkle
- 1 cup extra virgin olive oil – I recommend something robust like Italian Blend so the flavor really shows in the end product
- Zucchini Blossoms (the filling would be enough for about 15-20 but it depends on how large your garden is)
- Unripe (green) tomatoes (Again, you can use as many as you can spare from your garden, the batter just naturally coats your ingredients so if you run out, make more!)
- Mix all filling ingredients in a bowl until it thoroughly sticks together. Put a tablespoon or two (depending on your taste and the size of your blossoms) into each blossom. Press the pedals into the center so they stick to the filling and create an oval shape. Fold pedals over and use the filling as glue if they don’t stick.
- Mix the batter ingredients with a fork, whisk, or hand mixer and put it in a shallow dish. I used a glass pie pan, which worked really well. Place the stuffed blossoms into the batter and roll them around until they’re completely coated.
- *Heat about a 1/4 inch of extra virgin olive oil in a pan (I used a cast-iron skillet on medium heat). Place the blossoms in the pan, sprinkle a little parmesan on them, and turn them over when they’re brown. I cooked mine for about 2-3 minutes on each side.
- Slice your tomatoes and coat them in the batter as well. Add them to the pan, sprinkle a little parmesan on them, and turn them when they’re brown – it’s that simple!
Notes: *It is a myth you cannot cook with extra virgin olive oil! A safe smoking point is 425 degrees Fahrenheit.
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