What food have you never had but are dying to try?

Fried zucchini blossoms.

They are very yummy and should be at a local Farmer's Market. Ask the person who is growing the best Zucchini to bring some to you...that is what I do. Still attached blossoms to a baby zuke, sauteed in butter, is very delicate and tasty. Can be any squash as far as that goes, must be a baby one, of course.

Well, here's an update on this. My first attempt failed. I went to our local farmer's market Thursday. (That's the only day they have it.) After passing table after table of zucchini, it finally occurred to me to ask about the blossoms.

Me: Do you ever sell the blossoms?
Husband and wife farmers: (Look quizzically at each other) Why would we do that? Then we wouldn't get the zucchini from them.
Me: They are supposed to be amazingly delicious.
Husband and wife farmers: (Look quizzically at each other.)

I'll try again at another booth this coming Thursday. This is the land of fried green tomatoes, not fried zucchini blossoms, apparently.

Carrie, I used to grow zucchini so I know that the blossom stays on the end of the zucchini for a period of time. I buy my blossoms attached to the baby zucchini. I think if you ask the grower to cut you some baby zukes, with the blossom still attached, because you are trying a special dish, etc. and promise to be there next week to pick them up, they will do so. I have found that some of the growers never eat what they grow....."too tired to cook", is the usual response. You need to cook them the same day you buy them, as the blossoms do not last long. I sauté them in butter, just until the baby zuke is tender crisp. The blossoms can be harvested, but most growers want the fruit from the plant.

Fried zucchini blossoms.

They are very yummy and should be at a local Farmer's Market. Ask the person who is growing the best Zucchini to bring some to you...that is what I do. Still attached blossoms to a baby zuke, sauteed in butter, is very delicate and tasty. Can be any squash as far as that goes, must be a baby one, of course.

Well, here's an update on this. My first attempt failed. I went to our local farmer's market Thursday. (That's the only day they have it.) After passing table after table of zucchini, it finally occurred to me to ask about the blossoms.

Me: Do you ever sell the blossoms?
Husband and wife farmers: (Look quizzically at each other) Why would we do that? Then we wouldn't get the zucchini from them.
Me: They are supposed to be amazingly delicious.
Husband and wife farmers: (Look quizzically at each other.)

I'll try again at another booth this coming Thursday. This is the land of fried green tomatoes, not fried zucchini blossoms, apparently.

They probably don't have kids, either, because they don't understand sex. Just harvest the male blossoms (leaving one or two to fertilize the female blossoms) and you'll have just as many zucchinis.

Fried zucchini blossoms.

Now, they're really good. I've made them many times.

I got really close to having them one time. They were an appetizer special in a restaurant but they were out of them by the time I ordered.

Update, update!!! I finally got to try squash blossoms last night!! (Not zucchini, but close enough.)
I met some friends for drinks and appetizers at the bar of a nice restaurant here in Massachusetts. I arrived a little late after they had already ordered some lobster ravioli. They said to look at the menu to see what looks good for another appetizer. On the "specials" menu, there it was. I could not believe my eyes. I said that there could be no discussion, we were ordering the squash blossoms. I didn't even care how they were prepared. Well, maybe I should have cared a little bit because it was hard to get a feel for what the blossoms actually taste like. They were stuffed with ricotta cheese, battered with something resembling a chile relleno batter, and deep fried, served atop julliened zucchini and fresh tomato sauce. The appetizer was definitely delicious, but for my first time, I probably would have preferred a simple sautee. One of these days....

[Jenise]

for my first time, I probably would have preferred a simple sautee. One of these days....

They ARE lovely sauteed, yet I'm not sure I've ever seen them offered that way on a restaurant menu. Generally, they're always deep fried which always sells well on restaurant menus so it's hard to blame them. Sounds like a good version of it, though, quite good!

You'll find them in soup, too.