"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, July 9, 2014

Shrimp Filled Zucchini Blossoms #French Fridays with Dorie

Shrimp Filled Zucchini Blossoms- simplelivingeating.com


"The zucchini plants are out of control in the garden. We are going to have so many zucchini this year." 

"Then cut some of the flowers and I'll fry them up."


"I'm not eating flowers."


"Why not, we always ate them when I was a kid."


"Yeah, and you ate dandelions and eels too."


Yes we did, and they were all delicious! But I have never been able to convince my family that zucchini flowers are tasty. Come on you fry them... of course they are going to taste good.


Shrimp Filled Zucchini Blossoms: simplelivingeating.com

Well, because this recipe involved shrimp my family was willing to give it a try. I was not surprised when they found them to be irresistible. My daughter loved them the most. I, with little embarrassment, ate about six fritters without blinking... boy, did I miss fried zucchini flowers and filled with shrimp... shrimp just put them over the top!


Shrimp Filled Zucchini Blossoms: simplelivingeating.com

I loved the batter from Dorie Greenspan's recipe, but I didn't like the idea of putting whole pieces of shrimp into the flowers without really seasoning them. I also found the idea of frying them in peanut oil just too non-Mediterranean. I had to cook them in olive oil. 

So here is my adaptation of Dorie's recipe... please if it looks like too many zucchini this year in your garden, FRY UP THOSE FLOWERS... really, they are fantastic!


Shrimp Filled Zucchini Blossoms: simplelivingeating.com


Shrimp Filled Zucchini Blossoms

by Diane Balch
simplelivingeating.com
adapted from Dorie Greenspan's recipe found in "Around my French Table"


Ingredients:

For the batter:

3/4 cup of flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
A dash of pepper
1 cup of very cold seltzer water


For the Fritters:

12 zucchini blossoms
12 medium shrimp peeled, deveined, tails removed and chopped.
1/2 teaspoon or more of Fleur de sel or other sea salt
1/2 teaspoons or more for fresh ground pepper
1 teaspoon of piment d'espelette or red cayenne pepper
1 tablespoon of lemon juice
Olive oil for frying


Directions:

1) Whisk together the flour, baking powder, salt and pepper. Then add the seltzer and whisk. The batter should be thick. Cover it and put it into the fridge to chill while you are preparing the rest of the recipe. It will thicken as it sits. If it becomes too thick (you can't coat the flowers, add a little bit of seltzer.)

2) Clean and chop up the shrimp. Sprinkle the shrimp with the lemon juice, sea salt, pepper and piment d'espelette. Set aside.

3) Brush any dirt off of the blossoms. Do not submerge them in water. With a tweezers or your fingers pull out the pistils and stamens from the inside of the blossoms. 

4) Heat a large deep pan, I used a dutch oven, on the stove on medium-high heat. Pour enough olive oil in it to cover the bottom of the pan completely. You want it to rise up about 1/2 of an inch. Heat until a drop of water boils the second it is flicked into the pan.

5) While the oil is heating, use a tablespoon to stuff each blossom with shrimp.

6) Have a pan lined with paper towels ready for finished blossoms.

7) Dip one blossom at a time in the batter, cover it completely and quickly put it into the oil. Put a few blossoms in at a time. Do not crowd the pan.  Let each one cook for about 2 minutes or until you see the edges starting to brown, then flip over the blossom and cook the other side for a little less time. Remove from oil and place on paper towels.

8) Serve immediately with homemade mayonnaise or my favorite: remoulade sauce ( Boar's Head has a good pre-made one.) 

Note: You can stuff the blossoms with ricotta cheese and herbs or goat cheese too. 




Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 



Click here to see how the other Dorista's did.





31 comments:

  1. I love fried zucchini blossoms, just impossible to get at this time of year. I used pansies. Lucky you to grow your own!

    ReplyDelete
    Replies
    1. Pansies sound interesting... there are so many edible flowers and I have yet to try them.

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  2. They're one of my very favorite things in the world, ever since I was a little girl. If it lends any authenticity to Dorie's recipe, all the Italians I know here in Napoli fry things in peanut oil. I'm not totally sure why--they're certainly generous with the olive oil in every other dish. Maybe because the good stuff is expensive? Not sure. That's MY reason for adopting their peanut-or-sesame oil ways. I'm way to cheap to waste good olive oil on frying.

    ReplyDelete
    Replies
    1. Interesting... my mom's family is from Naples and I never saw peanut oil in my house growing up. I didn't use good olive oil. The taste would be different, but I do know that you can heat peanut oil to a higher tempurature than olive oil which may be the reason they use it.

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  3. I am sure more people will curse the foie gras than the zucchini flowers :-) (I just wish I had been able to source them this time around)

    These were delicious as I remember, and a great way to enjoy summer's bounty.

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    Replies
    1. At least you got a chance to make them.

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  4. I agree - the shrimp would have been better if I had seasoned it. But, I'll bet blossoms were delicious fried in olive oil!

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    Replies
    1. I just have an affinity for olive oil and I wanted them to taste like what I remember as a child too. They were better than what I remembered.

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  5. I loved making these! They are something I always wanted to try…and they were delicious! I also used olive oil. Yours look scrumptious! Glad you had all those converts in your house! Have a good weekend!

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    Replies
    1. Yes, now I can make zucchini blossoms every summer and not get any arguements.

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  6. Oh, yum! I think seasoning the shrimp would make them even better...and they were fabulous to start with! Great pick, Diane!

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    Replies
    1. Thanks Liz,
      They were probably fine with out the seasoning but I liked the idea of chopping up the shrimp... so then of course I had to season them too.

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  7. I will try your adaptations when I find those elusive zucchini blossoms.

    ReplyDelete
    Replies
    1. You may have to go up to a farmer and ask him to cut some like Kathy did... they are around. Good luck.

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  8. These look and sound delicious. I couldn't spot any zucchini blossoms in our grocery store, so had to skip it. But I am definitely trying them once I am in India, where blossoms and shrimps are plentiful. I believe my family will also prefer the seasoned shrimp filling.

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    Replies
    1. I can't wait for you to try this recipe Tanusree... I have a feeling that you are really going to love this.

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    2. I have a very good feeling that you are going to love this dish.

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  9. Thanks so much for picking this one! It was so much fun to try something new and sounds like everyone really liked them. I will absolutely be making these again when they are in season.

    ReplyDelete
    Replies
    1. You are so welcomed... I had a feeling that people would like them. It was a great stroll down memory lane for me.

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  10. These look so good. I can't wait to try them for myself. I'm glad you convinced your family to given them a try. Looking forward to meeting you next week!

    ReplyDelete
    Replies
    1. Thanks Betsy,
      It is going to be fun... I have a good feeling and I hope the weather cooperates.

      Delete
  11. Thanks for posting your recipe, Diane. I have been unable to find them yet in our Farmer's Market but think I will have better luck this week. Yours do look delicious. And, I am happy that you proved your point to your family. Have a good time next week with everyone. Post pictures, lots of them.

    ReplyDelete
    Replies
    1. I'm sure you'll find them eventually. I find taking pictures of food easier than of people, so you may have to prode the others for pictures. Trevor and I failed miserably on picture taking, but we had a nice lunch.

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  12. Two things I love.. Shrimp and Zucchini. I found your recipe over at the In and Out of the Kitchen link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1qcBRGv. Have a wonderful day!

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  13. Love to try a new and different recipe and I look forward to your Shrimp filled Zucchini blossoms. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

    ReplyDelete
  14. very nice recipe, thanks for sharing with Hearth and soul blog-hop, pinning it.

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  15. What an elegant dish Diane. I can't wait to make your Shrimp Filled Zucchini Blossoms. I am saving the blossoms from my garden to make the dish. Thanks for sharing with Full Plate Thursday, I always look forward to your visits!
    Come Back Soon,
    Miz Helen

    ReplyDelete
    Replies
    1. I'm so glad to hear that you are going to try this dish... I really think you will love it.

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  16. I've always wanted to make stuffed zucchini blossoms, but it's one of those things I've been too afraid to try. Not because I don't think I'd like them (I would), but because I think I would end up destroying the delicate flowers trying to stuff them!

    I laughed out loud over the comment you ate dandelions and eels too.
    Thank you for sharing, Diane!

    ReplyDelete
    Replies
    1. They do tear easily but it doesn't matter and the batter goes on really easily... try them Michelle they are truly something special.

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  17. I just went with an herbed cream cheese - I think whatever you stuffed these with, it would be good! Yours look perfect.

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