Gardens everywhere seem to have zucchini, and if you have zucchini you probably have some excess! Try filling the blossoms. They are so delicious. The flavor is very unique, almost saffron-like. If you don’t have your own garden source for the blossoms, ask a generous friend, or contact a vendor at a farmer’s market who sells zucchini and more than likely they will be able to supply you with blossoms. The filled blossoms are creamy on the inside, and crunchy on the outside. Rather than dipping in flour and batter and then deep-frying, which is very messy, I wrap each filled blossom in an egg roll wrap. These are easy to find in the produce department of your market. The rolls are pan-fried in just a bit of hot oil so they have a tad less fat. You could also mist them with canola oil and try baking them. I hate using the oven in summer so I prefer to pan fry. The rolls are a bit fussy, but worth every second. Everyone I asked to try these absolutely loved them. I recently sent some home for my son to try, and got the text message “More blossoms please”! High raise indeed!
8 egg roll wraps
4 ounces, softened cream cheese. I use fat-free!
1 medium carrot, grated
2 tablespoons finely diced celery
1 tablespoon finely diced chives
1 tablespoon fat-free, half & half
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Canola oil for pan frying
Mix all the ingredients together, except the blossoms and egg roll wraps. Fill each blossom with about 1/8 of your filling, folding blossom tips over each other at top of flower to help keep filling inside the blossom. Moisten edges of egg roll wrap and roll up blossom tightly to form a secure little bundle. Moisten edges if the egg roll wrap does not adhere and close tightly. Heat canola oil so a drop of cold water bubbles when dropped on the surface. Fry the blossoms without crowding. Turn as they brown until completely browned on al sides. Drain on paper towel. Serve with a ranch dipping sauce or a sweet and sour sauce.