Finding a blossom in the avalanche of zucchinis

I can no longer hold off the seasonal avalanche of zucchinis, but to soften the blow, I’m focusing on the less-ubiquitous blossom. Luckily, our first of the season padron peppers make for a happy partnering with the flowering squash.

Male zucchini blossoms are better suited to stuffing because they are a little larger and sturdier and you will not lose a potential zucchini. It’s easy to tell the difference: the males have only a stem and the females have the beginning of a baby zucchini.

Fried Zucchini Blossoms Stuffed with Feta Cheese, Cream Cheese, and Padrón Peppers

6 servings, 2 blossoms per serving

1/4 cup unbleached all-purpose flour

1/4 teaspoon fine sea salt

1 tablespoon extra-virgin olive oil

1/3 cup cold seltzer water

3 egg whites

1/4 cup cream cheese

1/4 cup feta cheese

3 small Padrón peppers, seeded, membranes removed, and finely chopped

12 fresh, large mint leaves

12 fresh-picked zucchini blossoms with 1-inch stems

1/4 cup extra-virgin olive oil

Sift together flour and salt into a medium work bowl. Using a rubber spatula, mix in the one tablespoon olive oil to create a paste. Changing to a whisk, mix in seltzer water. Beat egg whites until stiff. Fold a quarter of the egg whites into the paste to lighten the batter and then fold in the rest. Set batter aside.

Mash cream cheese and feta together in a small bowl until softened. Mix in peppers. Form heaping teaspoonfuls of cheese mixture into 12 football shapes and wrap each one in a mint leaf. The leaf won’t wrap completely around the cheese, but it will form to it. Gently open each petal and insert the filling package into the center of each zucchini blossom, refolding the petals around the filling.

Heat a large cast-iron skillet over medium-high heat. Add the 1/4 cup olive oil. Holding on to the stem, dip a blossom into the batter and twirl to remove excess. Repeat with remaining blossoms. Fry for two to three minutes before flipping over and frying the other side. Blossoms should be golden brown on all sides. Drain for a few seconds on paper towels and then serve immediately.