I am always telling myself that I need to try new things and keep challenging myself in the kitchen. It’s very easy to stay in one’s comfort zone — not necessarily making the same things over and over, but using the same ingredients. I find this to be particularly true with meat and vegetables. So, when I saw zucchini blossoms at the market this past Saturday (yes, I’ve been trying to write this post all week), I decided to buy them and give it a go.
After Googling and consulting the Italian bible, I decided to stuff half of them with anchovies and half with feta. Ideally I’d have used mozzarella but we didn’t have any, and Germany was playing so I couldn’t leave the house. 😉 After stuffing I rolled each blossom in a flour/water paste, and then lightly fried.
The flowers are delicate in both handling them as well as taste. I wasn’t sure what to expect. They were pleasant, but not strongly flavoured. I found the anchovies way too salty — I would not go for that option again (apparently there are two types of anchovies — I obviously have the wrong ones). The feta ones were good though. We had them with a side salad of mixed greens, which made for an easy light summer meal!