There are a few things to consider when harvesting the blossoms of a zucchini. Everyone has there own method, here is mine. To begin, I harvest over a few days to get enough to make a good size batch. When harvesting them, remember that there are male and female flowers, I harvest both, but you will loose a few zucchinis if you harvest the female flowers, but it's worth it. If you've ever grown zucchini before, you know that you could probably spare a few. The male flower has a thin stem and fertilizes the female flower, which has a thicker stem and produces the actual zucchini fruit. You can stick to just the male, but a special treat is when you have a small squash on the end of the flower. I usually make one or two of these as a special treat.
I harvest in the morning. Late enough for some pollination to happen, but before the flowers close up for the day. When harvesting, I leave about 1/2" - 3/4" of stem for easy batter dipping later. I remove the stamen for stacking and storing, but some people leave them in. I inspect the blossom and remove any insects, but do not clean them yet. Then I stack them gently inside each other and ball up a small amount of paper towel and insert it into the top flower to hold it open. I then roll the entire tower in a slightly damp paper towel and store in a sealed plastic bag in the crisper drawer of my refrigerator. The whole time, I take plenty of care to be gentle to these delicate flowers. They tear easily.
When I have harvested the desired amount, I clean them. Some people just wipe because the flowers are so delicate, but I lay paper towel in a baking sheet. I then hold the flower in my hand, cuffed around the blossom as a support and I let a light stream of water run into it the open blossom. I take my opposite had and use one finger to gently swipe around the inside of the blossom. I then dump the water and turn it upside down on the paper towel to dry.
Now that your flowers are ready, here is my recipe...
12 flowers
15 oz. of ricotta cheese
zest of 1/2 a lemon
nutmeg to taste
salt to taste
peanut oil (or if all I have is vegetable oil, I use that)
flour (start with 1/2 c.- 3/4 c.)
sparkling water
garlic salt to taste
I clean the flowers and allow them to dry a bit, as explained above. I them mix my filling of cheese, lemon zest, nutmeg, and salt. I taste it and make sure I am happy with the flavor, then I put it in a zip lock bag and cut off a small amount of one bottom corner for piping the filling into the flower. At this time I heat the oil in a deep pot. While the oil is warming, I mix the batter. This is all about the consistency of the batter. I like mine to be like pancake batter, thick enough to coat and stick, but not too thick that it does not coat evenly. I sprinkle a little garlic salt over the flour and then whisk in the sparkling water. I feel that the bubbles add a delicate lightness to the batter. I line a baking sheet with parchment paper, hold a flower in my hand, cuffed gently around the outside like when I washed them, fill the flowers and lightly twist the tips of the pedals closed. When the oil is hot, I hold the flower by the stem, dip in the batter, then place it in the hot oil. I fry until golden brown, remove from oil, and place on cooling wracks set inside a baking sheet lined with paper towels.
I serve them solo, no sauce, nothing for dipping. We enjoy the delicious flavor solo. You could do many variations of this. Serve them with a tomato sauce, in a pasta dish, or even in a salad. Experiment with all aspects of this dish, the possibilities are endless. I use any squash flower I have in my garden, not just zucchini. I use pumpkin, yellow squash, and scallopini squash flowers. You can also add herbs like basil or chive into your cheese as well as adding other cheeses like Parmesan. An alternative for the batter is using beer in the flour to add another layer of flavor. From researching online I have also seen that some people flatten them out wide, batter them without a filling and sprinkle them with sugar after being fried. I think this may be my next experiment.
Blair