Fried Zucchini Blossoms

Dear Devon,

The first time I ate fried zucchini blossoms was in your steamy Brooklyn kitchen many summers ago. The blossoms had been purchased that morning at the Union Square Farmer’s Market along with fresh goat’s milk ricotta. Watching you remove the interior stems and carefully fill each blossom with a ricotta cheese mixture, I was in awe of your confidence and skill. You dipped each prepared blossom in a bubbly tempura batter before easing them into hot oil, for a few seconds. It was fantastic to witness and needless to say, the blossoms tasted wonderful. I was thankful for having such an adventurous cook as a friend and marked this dish as something to be ordered in the restaurant but certainly not cooked by me. But, life has a funny way of catching up with you…and the markets of Barcelona have a powerful hold over me, especially when zucchini blossoms are involved.

Though the vendor gave me a full tutorial on zucchini blossom preparation and a number of good ideas, a wave of panic set in as soon as I entered my kitchen. I scanned the internet for assistance; but it only brought a more intense wave of panic. Do I have female or male zucchini blossoms? What exactly do plant reproductive organs look like and do I need to remove them before deep-frying?

The websites confirmed my suspicions that I was working with female zucchini blossoms. Now began the laborious process of removing the interior stamens. The first two tries were a bit dodgy but I soon got the hang of it. I cannot brag speed, efficiency, nor consistency, but soon they were ready for the hot olive oil.

Frying was never a cooking technique that I favored. I have a fear of spattering hot oil and grease clogged foods. But after visiting several Barcelona home kitchens, where the deep fryer is a regular appliance, I have adjusted my stance. Given the right conditions, fried foods can be relatively oil-free not to mention crisp and crackling. With the oil at temperature, my first blossom coated in a thin layer of tempura-like batter, I lowered the zucchini blossoms into a pool of hot oil. The blossoms immediately began frying, quickly turning a nice golden brown and developing a delicate crust. The process seemed so natural. The fried underside naturally rolled in the oil, like the tanning beach bums lining the sandy shore of Barcelona. After a few seconds, the golden brown blossoms were ready for a voluminous pile of paper towels and a generous sprinkling with Mallorcan sea salt.

Any notions of stuffing the blossoms were put off for a future attempt, of which I am sure there will be many. I never thought I’d rank among those who fried zucchini blossoms, but I suppose I do…and I won’t be stopping any time soon!

Fried Zucchini Blossoms
Serves 4 (at 3 a piece)

400 g flour
1 egg yolk
400 g carbonated water
½ tsp salt
12 zucchini blossoms
2 - 3 cups olive oil (perhaps more)

Sift flour and salt into a large bowl. Whisk in egg yolk and carbonated water. The batter should be thick and a bit bubbly.

Using a wet paper towel, gently clean the blossoms. Carefully remove the yellow fuzzy stem from inside the blossom. Twist the petals closed and set aside.

Fill one large pot with oil. There should be enough oil for the blossoms to easily float on the surface. Heat oil to frying temperature. I don’t have a thermometer, so I drop a small spoon of batter into the hot oil to see how quickly the batter begins to fry.

When the oil is hot, dredge the blossoms in the batter. Ease the coated blossom into the oil. Avoid overcrowding the pot. Be aware that the temperature of the oil will drop with each additional blossom. To avoid a dramatic decrease in frying temperature, I fry three at a time. Transfer the finished blossoms to a paper-towel-lined plate. Dust with a generous bit of sea salt.

These are best eaten immediately.

Pan Roasted Zucchini Sandwiches

Dear Devon,

I can’t believe a whole month has passed since I last wrote. As of late March, my life has been busy with visits from friends and family, all eager to enjoy the sunshine, fresh seafood, and explore the streets of Barcelona. And then there was all the travel: Two trips to Madrid, a weeklong stay in Andalucia, and a short daytrip to Montserrat.

Renee came out for a month long visit, took a week of Spanish classes, and was a willing traveling companion. She organized a short trip to Madrid, which included a visit to the Royal Palace, Sunday morning rambling at El Rastro (the biggest flea market in the world), and an afternoon at the Prado Museum. In between those stops, I dragged her through the streets of Madrid, scouting out churches, convents, and… restaurants. If you are vegetarian, Madrid isn’t the friendliest of cities, but if you love pork, you’ve hit the jackpot. After her departure in early May, two more guests took their turns sleeping on the inflatable mattress in the living room.


Our last guest left early Monday morning. The air mattress can finally get its much- needed rest. The process of putting the house back together began this morning, with long neglected errands penciled in for the afternoon. I am easing back into my routine and gearing up for a hot, hot summer. Thanks to one of my guests, we discovered that some of the best ice cream in Barcelona is blocks from the apartment. Our brand-new, and all-too-necessary ice cube trays are cooling in the freezer, and today, the all-important fan will be broken out of its box.

Today’s lunch will also be low key. Pan roasted zucchini, fresh tomato, and Mahon cheese between slices of grilled baguette. A cow’s milk cheese from the Balearic Islands just south of Barcelona, Mahon cheese is smooth and rich with a sharp floral note. I usually serve it with a slice of crisp apple, but have found that its strong flavor complements the butter-like taste of roasted zucchini. It’s the perfect, limited prep sandwich for maximum taste.


Pan Roasted Zucchini Sandwiches
(serves 2)

One loaf of fresh baguette (or day old works nicely too)
1 zucchini, sliced lengthwise
1 tomato, sliced into generous ½ inch slices
Mahon cheese, sliced
1 garlic clove, peeled
Olive oil
Salt

Heat up a skillet with a drop of olive oil. Halve baguette and slice lengthwise. Lightly drizzle sliced bread with olive oil. When the skillet is nice and hot, set baguettes cut side down into the skillet. Slowly toast, until golden brown. Remove. Scrape the peeled garlic clove over the hot, toasted bread. Top with tomato. Place sliced cheese on the second half. Set aside. Add a drop more olive oil. Over medium heat, slowly cook sliced zucchini until golden brown. Set cooked zucchini over cheese and bread.