{"id":2498,"date":"2011-06-15T23:03:20","date_gmt":"2011-06-16T07:03:20","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2498"},"modified":"2014-03-20T14:03:00","modified_gmt":"2014-03-20T21:03:00","slug":"beignets-de-fleurs-de-courgettes-fried-zucchini-blossoms","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/beignets-de-fleurs-de-courgettes-fried-zucchini-blossoms","title":{"rendered":"beignets de fleurs de courgettes (fried zucchini blossoms)"},"content":{"rendered":"

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fleurs de courgettes
\n(zucchini blossoms)<\/strong><\/span><\/p>\n

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I often hear from people in my classes that they see zucchini blossoms (<\/span><\/span>fleurs de courgettes<\/span><\/em>)<\/span> at the farmer\u2019s market and would like to buy them but do not know what to do with them. This week\u2019s simple pleasure, <\/span>beignets de fleurs de courgettes<\/span><\/em>(fried zucchini blossoms) will solve that dilemma.
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There are two types of zucchini blossoms: one has the zucchini fruit attached and the other blossom is simply on a long stem. Both blossoms are edible and taste the same.\u00a0 The difference is biological. The blossoms that produce fruit are female and the female blossoms contain pistils.\u00a0 The fruitless male blossoms have stamens inside the blossoms. You can use either blossom in your cooking.<\/span><\/p>\n

Zucchini blossoms can be saut\u00e9ed, braised with zucchini or other vegetables, or added raw to vegetable tarts, salads or as garnishes (once cooked the blossoms wilt and their bright yellow color dulls).\u00a0 Zucchini blossoms are eaten frequently in France, especially in the south, and often\u00a0 stuffed with ricotta or goat cheese, fried, and served with a tomato<\/span> coulis<\/span><\/em> on the side for dipping.<\/span><\/p>\n

This week\u2019s recipe for stuffed and fried blossoms is easy to prepare. The tomato <\/span>coulis <\/span><\/em>can be made in advance and served warm or at room temperature. The goat cheese mixture, made with garlic, fresh herbs and zucchini and lemon lemon, pairs nicely with the light<\/span> coulis <\/span><\/em>and similarly can be prepared in advance.\u00a0 The \u00a0actual stuffing and frying of the blossoms will take you 15 minutes at most.\u00a0 While some people use tempura batter, but I prefer the traditional flour batter as it tastes lighter.<\/span><\/p>\n

A couple of production notes.\u00a0 First, the blossoms do not last long in the refrigerator and if the moisture level in your refrigerator is high they will wilt quickly.\u00a0 It is best to prepare the blossoms the day you buy them.\u00a0 Second, while you can panfry the blossoms with less oil, it is best to deep fry them. Panfrying often leads to a brown, greasy mess because either the pan and oil are not hot enough or there is not enough oil (both conditions actually cause you to cook the food longer leading to more oil absorption which is generally what you were trying to prevent in the first place by using less oil). If you want to eliminate the frying all together, you certainly can do that (and it does give you more flexibility with respect to service).<\/span><\/p>\n

Lastly, vegetables or fruits that are fried should be served <\/span>\u00e0 la minute<\/span><\/em>, meaning once fried, drain them to remove excess grease and serve them immediately while still warm.\u00a0 Otherwise, the blossoms will get soggy when cold.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

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\u00a0<\/span><\/p>\n

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beignets de fleurs de courgettes
\n<\/span> <\/strong>(fried zucchini blossoms)<\/span><\/strong><\/p>\n

stats:<\/span><\/span><\/p>\n

serves 4-6 (2 or 3 blossoms each)<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

12 zucchini blossoms, stamens and pistils removed
\n<\/span>olive or vegetable oil (as needed)<\/span><\/p>\n

stuffing<\/span><\/span><\/p>\n

2 cloves garlic, smeared and minced
\n<\/span>1 egg white
\n<\/span>3 ounces goat cheese
\n<\/span>1\/2 teaspoon lemon zest
\n<\/span>1 tablespoon zucchini zest
\n<\/span>1 teaspoon minced fresh basil leaves
\n<\/span>1 teaspoon fresh thyme leaves
\n<\/span>1\/4 teaspoon kosher salt (as needed)
\n<\/span>1\/4 teaspoon freshly ground pepper<\/span><\/p>\n

batter<\/span><\/span><\/span><\/p>\n

1\/2 cup flour
\n<\/span>1\/2 teaspoon baking soda
\n<\/span>1 tablespoon amber beer
\n<\/span>1\/2 cup water
\n<\/span>kosher salt (as needed)<\/span><\/p>\n

tomato coulis<\/em><\/span><\/span><\/p>\n

2 garlic cloves, minced
\n<\/span>3 anchovy fillets
\n<\/span>1\/4 teaspoon piment d’espelette
\n<\/span>1\/4 cup diced onion
\n<\/span>1\/8 cup diced celery
\n<\/span>1\/4\u00a0 cup diced fennel
\n<\/span>1 tablespoon Pastis
\n<\/span>1 1\/2 cup fresh diced tomatoes, concass\u00e9 (or canned)
\n<\/span>1 scallion, minced
\n<\/span>1\/4 cup water
\n<\/span>2 tablespoon minced fresh basil
\n<\/span>3\/4 teaspoon kosher salt (or as needed)
\n<\/span>1\/8 teaspoon freshly ground pepper (or as needed)
\n<\/span>1 1\/2 tablespoon olive oil
\n<\/span>3 teaspoons fresh lemon juice<\/span><\/p>\n

how to:<\/span><\/span><\/span><\/p>\n

stuffing<\/span><\/span><\/span><\/p>\n