58 Comments

  1. Oh Amanda, I’m green with envy! I have been thinking about zucchini blossoms for two weeks. I saw dozens of them blooming in a city park garden two weeks ago and after five minutes of scheming a way to come back in the dark with my pruning shears I came to my senses and decided to grow my own…next year! 🙁 I live vicariously through your experience of handling these little beauties and I love how you prepared them late at night! I’ll tuck your recipe in a safe place and patiently wait… beautiful post.

    • Aw thank you! That must have been torture in the park. The same thing happened to me which is why I was raving about them to my coworker. I was so glad he bright them in because it’s one of those things that gets stuck in my head. Next year you will have plenty. You’ll have to package and send to me! Xo

  2. Again, I am totally floored by your numerous and varied skills. This is gorgeous and sounds delish. I am totally envious of anyone who gets to walk into your kitchen and sit down for a bite. Lucky freaking ducks.

  3. Zucchini blossom fritters are a typical ingredient in Provençal cooking, but blossoms are nowhere to be seen here in the North. Unless you have a garden, which is not my case 🙁 I am glad I was able to try those fritters when I was in Nîmes in May at my friends’ house, they weren’t beer battered though, which I am sure gives a fluffier, lighter result! That really sounds perfect. And what a fabulous stuffing, I love fresh goat cheese. Great post as always, Amanda. Hope you are enjoying a nice summer!

    • Thanks, Darya. I seem to be gravitating toward southern French cooking these days. I’m glad you got to try these too. I bought buttermilk and herbs last night to try your refreshing soup that’s stuck in my head. Can’t wait. I hope you’re doing well too. Xo

  4. this is such a great recipe, Amanda. I have made these much like you have but a ricotta stuffing when i can get the flowers.. I am not a fan of goat cheese. Nothing says Italian like this dish.Your photos are outstanding.

    • Thanks, Jovina. I’m beginning to notice that all if my favorite meals are a staple in Italian and southern French cooking. I’m beginning to think you guys are onto something 😉 maybe just a little.

  5. Hi Amanda, I was waiting to see your zucchini flower recipe, the recipe and your photos are gorgeous. I know what you mean, when I hold a bouquet, I feel like I’m carrying fragile life around, it’s beautiful but what if I do something wrong, and they start to shrivel (yes, fatalistic indeed). Besos!

    • Thanks so much, Sofia. We think alike. They’re probably way more resilient than we give them credit for. They hold up to the frying pan. Maybe there is a lesson in delicate resilience there.

  6. My French Heaven

    You know I’ve never had this before! I will go to my sister’s garden tomorrow and steal some of her zucchini blossoms 😉

  7. So many folks are making zucchini blossoms right now. I want in on this! Beautiful photos, those bright orange blooms just make me smile. Joy in these flowers and cooked blossoms may be fleeting, but what a joy to see them. 10pm and you were still cooking? My hat’s off to you!

    • Well clearly I’m a maniac. But, yes, my mom used to make these and when I saw them in two friends’ gardens I felt like you do…”I WANT IN!” Theyre a great appetizer. I’m sure they’d taste better on a front porch at sunset rather than on my couch at 10p, but they were perfect.

  8. Darling Amanda, I never had them, but I know they are glorious. Angie had a post about a year ago and also glorious. You have a good friend. My friend is trying to get me some, but her zucchini flowers were eaten by the bugs. 🙁 Oh well, what a pleasure it is to see your photos and how beautifully you have made them. The fillings are absolutely delectable.

  9. I simply love them. I don’t make them very often because of the frying but every time I have got the chance to put my hands on them, I just eat tons! They are delicious!

    • Thanks, Francesca. I hear you. I really hesitate to fry and they’re hard to stop because they’re so fresh and delicious. Definitely do it up right at least once this summer!

  10. I do love flowers but, like you, I’d have been even more thrilled to have received these! When we grew them in our huerto in Spain I was rarely allowed to make them as you need the flowers to pollinate so they were a real treat. You cooked them beautifully 🙂

  11. Fig & Quince

    Once again, I smiled my way through reading your new entry. I feel like a line from this post”Such is the nature of beautiful things” should be the tagline of your bog. Beautiful pictures, beautiful writing.

  12. sounds lovely! And looks,as you said, positively swoon-worthy. Enjoyed your thoughts on flowers. What a wonderfully fun (and delicious) gift.

    • Thank you, Liz. They really are a treat to eat. A friend of mine just told me he felt the same way about moments with his son as I do about the flowers. That’s pretty cool.

  13. I love this delicate and delicious indulgence…your sound so good with the goat cheese and cilantro. Your description of them in a beer bubble bath make them sound even more inciting. 🙂

  14. This recipe sounds so good! I lost a recipe that where almost the same from when I travelled in Italy, so I’m really glad I’ve found this one, I’ve been dying to try it again! So thanks! And beautiful pictures as well!

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