Zucchini blossoms are a fun treat in season now! They're one of those things that look incredibly impressive once prepared, but are actually really easy - a great way to impress guests! Check out these preparation tips that will help ensure your dinner party is a hit. My go-to cooking method is pan-frying, as it's a nice balance between baking & deep-frying. It gives them a deliciously crisp coating, but allows you to limit the amount of oil used.

Stuff them:

Use a soft cheese (ricotta & goat’s cheese are the most popular) mixed with herbs of your choice (ex. garlic, basil)
Gently wipe flowers with a wet paper towel
Remove stamen from the center of the blossom, using scissors
Mix cheese, herbs & any other desired fillings
Use a piping bag to squeeze the cheese mixture into the blossoms (if you don’t have a piping bag, simply use a ziploc bag with the corner snipped off)
Twist the tops of the blossoms shut as tightly as possible

Cooking the blossoms, stuffed or un-stuffed:

Batter & deep fry the blossoms; use a batter of sparkling water or beer, flour & egg
Pan fry the blossoms with olive oil & garlic
Drizzle olive oil on the blossoms & bake on a foil-lined cookie sheet
Add to pasta, on top of pizza or eat them raw in a salad

Recipe tips & tricks from Alex Chesney, RD