The first thing that comes to mind about what to give our Moms on Mother’s Day is flowers. That is lovely and all, but why not step it up a notch and give her edible flowers? We want to celebrate all the moms out there on this joyous occasion and share a fun recipe that we created using the squash and zucchini blossoms from our garden. These are edible flowers that are great to stuff, and perfect for quick frying. And of course, the green, yellow, and orange hue of these blossoms are just so pretty! We stuffed it with a blend of ricotta cheese, pancetta, basil, pineapple sage, and chives. To go along with this dish, we served it with a refreshing Watermelon-Champagne cocktail that is sure to please mom! We hope everyone is enjoying Mother’s Day today and remember to make it special!
It is a delight to see our zucchini and squash blossoms in our garden! We cut about a dozen blossoms for our recipe.
We didn't cut any of the blossoms where the zucchini has actually started growing. This is what you call the 'female blossom.' The male blossoms are attached to a thin stem.
You can see the difference between a squash blossom and a zucchini blossom. The top row of flowers are more cone-shaped and these are the squash blossoms. The two rows below are the zucchini blossoms which twists at the top.
To make the ricotta mixture, we combined 12 oz. ricotta cheese, 7 slices of Pancetta that has been cooked to a crisp, 7 basil leaves chiffonade, 5 pineapple sage leaves, 1/2 tbsp chopped chives, 1/4 tsp pepper and 1/4 tsp salt.
We actually made more filling than we needed, since we only had 15 blossoms. But leftovers are great because you can use this mixture to stuff other vegetables, or even to make lasagna.
I thoroughly washed and cleaned the blossoms before stuffing them. You have to make sure there are no bugs in the flowers! Stuff enough so that you can partially close the tips of the flowers.
Once they've all been stuffed, it's time to get the batter and oil ready.
This is a basic tempera batter mix that we used to coat the blossoms.
Deep fry the blossoms in 350-degree vegetable oil until the outside is slightly golden. This only takes about 1-2 minutes.
To make the Watermelon-Champagne, we blended 5 cups of watermelon cubes on high until smooth. Then we strained it with a sieve until we yielded 2 cups of juice.
In a pitcher, we combined 2 2/3 cup Champagne, 1/2 cup vodka, 1/4 cup triple sec, 3 tbsp fresh lime juice, and 1/4 cup fresh mint leaves. Then we poured in the watermelon juice. Stir this together and refrigerate before serving.
Because the flowers are so delicate, it is best to batter and deep fry them so it keeps its shape and form. The ricotta mixture provides a smooth creamy texture in the inside, with a crunchy crisp on the outside. It's a beautiful combination of textures and flavors that is sure to impress mom.
The little blossoms are a great snack, but together with the Watermelon-Champagne Cocktail, it makes this meal just perfect! Cheers to all the great moms out there! Happy Mother's Day!
To view or print-out this recipe, click here: Stuffed Blossoms with Ricotta and Pancetta and Watermelon-Champagne Cocktail from Epicurious.com