Скачать или смотреть Harvest Zucchini Blossoms

Golden zucchini blossoms are a prized delicacy in Italian cooking when cooked batter fried, stuffed and baked, or in a frittata, pasta, risotto.

Here’s how to harvest and store them:

1. Pick zucchini blossoms in early morning while their petals are open. The flowers close later in the day making it difficult to pinch out stamen and clean.
2. Choose only male flowers with long, thin stems and not female flowers with baby zucchini attached.
3. Reach inside the open blossom and pinch off the stamen. Turn flower upside down and gently shake out any pollen and bugs. For soiled blossoms, gently clean with a paintbrush or q-tip. Do not wash under water!
4. Trim the stem ends depending on the recipe, leaving them long to fry or short to stuff.
5. Line a container with airtight lid with paper towels that overhang one side.
6. Arrange a layer of zucchini blossoms with touching and alternating direction (one pointing up, one pointing down).
7. Fold paper towel overhang over layer of blossoms and repeat with another layer as you collect them.
8. Cover with paper towel on top of last layer of blossoms. Seal container and place in refrigerator. Add more blossoms the next day and day after until you have enough to cook.
9. Zucchini blossoms can be stored for days before cooking.

👆 Follow for my zucchini blossom recipes coming soon! 💛

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