Okay – definitely the last zucchini flowers that I’ll be having for quite a while. Absolutely delicious, but I’ve sort of gone overboard with them lately. This latest edition was made possible thanks to a colleague of mine whose family owns and operates Forstbauer Farms, a local organic farm serving a number of great farmers markets around Vancouver. She brought them to work on Wednesday, but my only real opportunity to cook them came on Saturday. If you know anything about these flowers, you’re probably aware of the fact that they don’t keep for very long. So, regardless of the fact that my wife was out hiking with friends, and I had nobody else home to help consume the large batch I was about to fry up, I went for it anyways.
I’ve tried cooking up zucchini flowers a few different ways now, and this is definitely a sweeter approach than those others (and just as delicious). At first, I added a bit too much honey (I really should have been a bit more careful), and had to up the amount of cheese and walnuts to counteract the sweetness. I’ve made adjustments for that in the recipe, but it still comes down to personal preference as far as sweetness is concerned (which you can also see in the recipe).
They’re definitely best consumed while still hot, and not after posing and photographing endlessly (#foodbloggerproblems, right?). If you’ve ever had hot mascarpone, you’ll know that it has the consistency of hot cream (and if you didn’t know that, well now you do). It’s absolutely delicious, and the honey is delicious, and the walnuts are delicious, and the beer batter is hot and crispy and delicious…and yeah. Overall, just full-on deliciousness. So without further adieu, here’s the recipe:
Honey, Walnut & Mascarpone Stuffed Zucchini Flowers
- 1 dozen zucchini flowers
- 3/4 cup flour
- 1 cup beer (preferably a red ale)
- 1/2 tsp. salt
- 1/2 cup mascarpone
- 1/4 cup crushed walnuts
- 1-2 tsp. runny honey, plus extra for serving
- vegetable oil, for frying
- yogurt, for serving (optional)
- whiskey, for serving (optional)
- Carefully wash and rinse the zucchini flowers, removing the stamens from inside the blossoms. Pat dry with paper towel.
- Combine the mascarpone, 1 tsp. honey, and walnuts in a bowl and stir until well-incorporated. Taste the mixture, and add a 2nd tsp. of honey if desired. Spoon into a piping bag and set aside.
- In a medium-sized pan, add vegetable oil so that there is a layer approximately 1cm thick. Place over medium heat.
- In a bowl, combine the salt and flour. Pour in the beer and whisk gently until well-incorporated (but be careful not to over-mix and deflate the batter too much).
- Carefully pipe the mascarpone mixture into each zucchini flower (about a table spoon worth in each) and set aside until all are filled. If there is extra mascarpone left over, top up any as needed.
- Once your oil is hot (dipping a small amount of a single flour into the oil, it should pop and crackle instantly), take the flowers one at a time, twist the ends of the flower to help seal in the cheese, and submerge fully in the batter.
- Transfer the flower from the batter to the oil, and repeat with 2-3 more. Let these 3-4 flowers cook for about 1 minute before flipping, and then another minute on the other side. Once nice and golden brown on both sides, remove to a plate covered with paper towel.
- Repeat this process until all the flowers have been fried.
- Serve with a little bit of plain yogurt mixed with a touch of honey, and if you’re feeling daring, add a splash of whiskey to the yogurt as well.
Makes 1 dozen flowers, serves 4-6 as an appetizer
Anyways, if you like what you see and you think you may want out this, or any of my other recipes, in the future, then be sure to show some love: all of my recipes are “pinnable”, so just click on the Pinterest button below the post. It used to be that you could simply hover your curser over my pictures, and a “pin it” button would appear, but alas, I have to figure out how to get that back. Any thoughts, fellow food bloggers?