Delicate zucchini blossoms stuffed with a mix of white poppy seeds and creamy coconut. It’s then dipped in a light batter and fried to crispy. The filling for this stuffed zucchini blossoms might sound a little unusual unless you grew up eating Bengali food and then you will find the connection. It’s amazing when served with warm steamed white rice. But it can make a lovely appetizer too, served with drinks to wash it down.
Zucchini Blossom Stuffed with Poppyseeds and Coconut is my Bengali take on stuffed zucchini blossoms.
If you have been following my Instagram stories you would know that just about a week before shelter-in-place was announced, I started gardening. And after several years of failure, I am finally seeing some success. The zuchhini plant was the first I planted from the seeds and now everymorning I see so many flowers. It’s such an amazing feeling.
We even had about 7 zucchinis so far. The blossoms are however my fav part and I am using these every other day to make zucchini blossoms fritters.
Ingredients for the stuffed zucchini blossoms:
- Grated coconut, fresh or frozen
- White poppy seeds
- Green chili
- Salt
Batter to make the zucchini blossom fritters:
- All purpose flour
- Corn flour
- Pinch of baking soda
- Nigella seeds
- Salt
- turmeric
We love pairing white poppy seeds, freshly grated coconut with green chili. It’s definitely an acquired taste.
The sweet coconut with nutty aroma of poppy seeds is a beautiful flavor pair and to balance it out refreshing heat from green chili goes in.
To make it less spicy, discard the seeds of the chili and just add the skin.
Cleaning the Zucchini Blossoms:
I pick only the male flowers after self-pollinating the female zucchini flowers. The female zucchini blossoms are edible too!
The best time to pick these flowers are in the morning when it’s open and will be easy to clean. Remove the stigma and then using a small brush, brush off the extra pollen or any tiny insects that might be there. You can gently dab it too with a wet napkin.
It’s a good idea to fry these zucchini blossoms fresh soon after you pick but if you have to save it, then after cleaning, put it in an airtight container and keep in the refrigerator.
Zucchini blossoms stays fresh only for couple days.
Stuffed zucchini blossoms tastes best when prepared fresh and served soon after you fry these.
My parents have amazing green thumb and wherever we lived, they would find a tiny batch in the backyard or in the balcony to plant flowers and veggies. I grew up eating a lot of pumpkin blossoms, that my parents grew in the backyard. Ma would fry these blossoms crispy and serve it with rice and daal.
Difference between pumpkin blossoms and Zucchini Blossoms
I find pumpkin blossoms tasting a bit sweeter as compared to zucchini blossoms. But it’s still quite similar and after many years I am getting to relive some of those childhood memories.
Try this recipe of crispy fried zucchini blossoms!
Delicate zucchini blossoms stuffed with a mix of white poppy seeds and creamy coconut. It’s then dipped in a light batter and fried to crispy. The filling might sound a little unusual unless you grew up eating Bengali food and then you will find the connection. It’s amazing when served with warm steamed white rice. But it can make a lovely appetizer too, served with drinks to wash it down. All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.
Zucchini Blossom Stuffed with Poppyseeds and Coconut
Ingredients
Instructions
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 161Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 13mgSodium 501mgCarbohydrates 20gFiber 3gSugar 10gProtein 8g
Comments are closed.
angiesrecipes
September 25, 2018 at 9:38 PMThese stuffed zucchini blossoms sound and look so inviting with coconut poppy filling!
Kankana Saxena
September 26, 2018 at 2:40 PMThe flavor is so delicate and stuffing works beautifully, I hope you will give it a try Angie 🙂
Rachitha R
September 25, 2018 at 9:43 PMI have just started exploring Bengali cuisine and am totally in love with panch phoran so much so that it has paved its way into my masala box ☺️ Having tried ur phulkopir aloo dalna and luchi I’m looking forward to getting ur book to get a taste of some easy comforting everyday Bengali recipes.
Kankana Saxena
September 26, 2018 at 2:41 PMThank you so much for trying my dishes! This makes me so happy. Do share a quick photo next time, if you can and just tag me in Instagram. I would so LOVE to see your creation. The book will not disappoint you, I promise 🙂
Rachitha R
September 25, 2018 at 9:46 PMEntering for the giveaway ….have been following @playfulcooking and @gitadini for a while now ☺️
Amy Tong
September 25, 2018 at 11:48 PMCongratulations on your cook book! What an achievement. I am so happy for you. 😊 I am not familiar with Bengali Cuisine but would love to learn more. I am most excited about you cookbook because I can’t wait to cook along. I love spiced but don’t always know what combination is the best. Can’t wait to learn it from your book when I cook along.
Kankana Saxena
September 26, 2018 at 2:43 PMThank you so much for you kind words 🙂 Bengali flavor is unique and unlike the typical Indian food you might eat in a Restaurant! I am looking forward to see your creation from my book. Do tag me in Instagram 🙂
Amy Tong
September 25, 2018 at 11:49 PMFollowing both of you on Instagram! 😉
Sarah
September 26, 2018 at 4:14 AMMy husband and I are excited about trying some of your recipes. We really haven’t had an bengalian food before. Congrats on the book!
Kankana Saxena
September 26, 2018 at 2:44 PMThank you Sarah! The book has a ton load of variety and will not disappoint you 🙂 I am looking forward to see your creation from the book.
David @ Spiced
September 26, 2018 at 5:06 AMFirst of all, congrats on the book! It looks beautiful, and I know how much work it takes to pull off a book like that. Give yourself a big pat on the back! Now as far as Bengali cuisine, I have to admit that I didn’t realize it was a separate thing. But I’ve been learning about the different regions of India and how the cuisine changes so much as you move around the country. I guess that’s similar to here in the States, but I still find it fascinating! Thanks for sharing this tasty recipe, and I’m hopping over to Instagram now to follow both you and Gitidini! 🙂
Kankana Saxena
September 26, 2018 at 2:46 PMThank you David! Bengali food is unlike what you probably would eat in an Indian restaurants. The flavors are milder and very subtle spiced. I think you will like this cuisine and I hope you give it a try 🙂 Thank you for participating in the giveaway.
Richa Gupta
September 26, 2018 at 5:34 AMSo so excited about your book! I can’t wait to get my hands on it!
Kankana Saxena
September 26, 2018 at 2:46 PMThank you Richa! I am looking forward to see your creation from the book. And have a fun trip 🙂
Kelsie | the itsy-bitsy kitchen
September 26, 2018 at 6:40 AMI’ve never prepared squash blossoms before but these sound so good that I need to try! As always, your pictures are beyond beautiful!
Kankana Saxena
September 26, 2018 at 2:50 PMYou should try these kelsie! The combination of coconut and poppy seeds is so delicate and pairs beautifully with squash blossoms 🙂
Amishi Shah
September 26, 2018 at 7:02 AMWhat beautiful photos! I came to know about your blog as I follow Indian Simmer’s Prerna. Congratulations on the book! It’s a big achievement.
I am somewhat familiar with Bengali food. My father was born and raised in Calcutta, before moving to Baroda in Gujarat. He used to tell us stories of how they had this one person from who they got jhal muri. And drinking bel sherbet. It’s the memories that made it special for him. They are vegetarians, but reminisces how doi machh is something his friends liked. I want to learn about Bengali cooking from your new cookbook, so one day I can cook for my dad, and bring a smile on his face 🙂
Kankana Saxena
September 26, 2018 at 2:58 PMThat is so sweet Amisha. Your story made me smile. I didn’t grow up or lived in Kolkata but my parents are true bengali and that’s the only food I ate growing up! There is a jhal muri recipe in my book and it’s so easy to make. I am sure your Dad will love it 🙂
Amishi Shah
September 26, 2018 at 7:07 AMOn Instagram, I left a comment. My handle on Insta is: amishi0803
Manju @ Manju's Eating Delights
September 26, 2018 at 7:51 AMHI Kankana,
I’ve been one of your biggest admirers and your blog is one of my favorites. Stunning pictures and you share great recipes. I’m not very familiar with bengali cuisine and would love to try a few dishes through your cookbook. Thanks for the wonderful giveaway.
I am already your follower on instagram, left a comment and tagged a friend and have followed Gitadini too 🙂
-Manju
Kankana Saxena
September 26, 2018 at 2:59 PMThank you so much Manju 🙂 I think you will enjoy Bengali cuisine and I promise you the book will not disappoint you!
Amishi Shah
September 26, 2018 at 8:21 AMAlso followed @gitadiniusa on Instagram
Jean | Lemons Anchovies
September 26, 2018 at 10:24 AMA huge congratulations on the release of your book, Kankana. It’s beautiful and I’m sure filled with amazing recipes. I’m not familiar with Bengali cuisine but I can tell that my taste buds would dance at first taste. These squash blossom fritters are beautiful!
Smruti Ashar
September 26, 2018 at 11:18 AMThese blossoms look awesome! I grew a few last years and had SO much fun gorging on them! I love dishes from Bengali cuisine, especially luchi, khichuri and sweets! So glad that you have a section for vegetarian dishes. Already following you and @gitadini on Instagram!
Moumita Dutta
September 26, 2018 at 12:22 PMEntering the giveaway- I love kankana’s blog from the day I started following her. I’m a fellow Bengali, her recipe collection sounds and looks great. It would be my absolute good luck and pleasure to receive her book as a gift. Some recipes which I have heard of from my grandparents are in her book. So that gives me a chance to try them all by myself!
Moumita Dutta
September 26, 2018 at 12:27 PMEntering the giveaway- I love kankana’s blog from the day I started following her. I’m a fellow Bengali, her recipe collection sounds and looks great. It would be my absolute good luck and pleasure to receive her book as a gift. Some recipes which I have heard of from my grandparents are in her book. So that gives me a chance to try them all by myself!
I already follow gitadini and playfulcooking on insta
Shari
September 26, 2018 at 12:54 PMAmazing!!! I am an American who has been married to a Bengali man for nearly 10 years and have fallen in love with Bengali cuisine! 😊 I’m so excited to come across this giveaway (and your blog!!!)
Sarah Thatcher
September 26, 2018 at 6:29 PMI am aware of Bengali cuisine but have never tried it myself yet. I’d be delighted to try anything in your beautiful cookbook- the pictures look so delicious! It is so much fun to learn about different cuisines from around the globe & to branch out your palate. I’m just starting to get into curries, masala & more. I love to cook & I love the spice!
sheenam | thetwincookingproject.net
September 26, 2018 at 8:02 PMKankana this looks so delicious!!!!
Dilpreet
September 27, 2018 at 6:59 PMMy closest friend is a Bengali and I have always loved eating her tiffin boxes!! Back in India, we loved dining at this restaurant “oh Calcutta” to enjoy all Bengali delicacies. I want to get this book to try out every favourite dish of hers and just feed her the way she has always fed me! I know she loves the famous kolkata biryani and daab chingri the most, so I would be most excited to try these first amongst all the other great recipes! More than anything it would be an honour to get a signed copy of the book as I am an ardent fan of your page! ❤️
Neerja Nehete
September 28, 2018 at 3:11 AMCongratulations on your lovely and drool worthy cookbook.
Im a budding photographer who keep getting inspired by your photos and keep feeling hungry because of all the recipes you post. I like being in kitchen and try my hand at stuff. But getting your guidance through a book will be like you teaching me personally.
Yes I’m aware of Bengali food a little more that Rosogulla and Sondesh. Never prepared it by myself but would love to.
Shola
September 28, 2018 at 5:24 AMCongratulations on your cookbook!! ThTbis such a great achievement. I am not familiar with Bengali cuisine so this will be new to me! I’m excited to learn all about it and cook some of your great recipes in the book!
SOMA BASAK
September 28, 2018 at 11:26 AMCongratulations on your cookbook!
I am a Bengali, so I am very much aware about the cuisine. What I liked about your book is, it has recipes of easy and comforting everyday meal. Posto-narkeler bora from your book trailer made me so nostalgic! And of course the stunning photos!
SOMA BASAK
September 28, 2018 at 11:26 AMFollowing you @playfulcooking on Instagram
SOMA BASAK
September 28, 2018 at 11:27 AMFollowing @gitadini on Instagram
Chenoa Bol
September 28, 2018 at 4:34 PMI’m aware of Bengali Cuisine, but admittedly I don’t believe I’ve every had authentic Bengali food before! I share a deep love for both North and South Indian cuisines alike, and after following your blog, I am so excited about exploring Bengali cuisine further! I can’t wait to cook through your book! I am a collector of spices and spice blends, and am looking forward to the exploratory experience your book will offer into the world of Bengali flavors! I recently located fresh curry leaves and have been in love with them ever since! Now I need to get my hands on some white poppy seeds so I can make this delicious fritter recipe!
Chenoa Bol
September 28, 2018 at 5:04 PMI’m following @gitadiniusa and @playfulcooking in IG! I also tagged a friend under both handles! Fingers crossed! What an exciting giveaway!
sree
September 30, 2018 at 2:44 PMHi,
I am not aware of the Bengali cuisine. I am learning about the Bengali dishes as i visit playful kitchen atleast 3 times a week . Love the recipes and the presentation .
thanks
Sree
Pragnya Merchant
October 2, 2018 at 6:13 AMYes, we are very familiar with Bengali cuisine. We have roots from the eastern part of India, and have friends who still cherish the unique flavors of Bengali cuisine. At 75, I am new to the world of blogging. My family keeps me encouraged. And I learn from some fabulous blogs like yours, One Hot Stove and Indian Food Rocks.
Your book will be one more place from where I can learn the intricacies of this rich heritage. You have accomplished much at such a young age, and have a family to take care of also. Congratulations!
Trupti
October 2, 2018 at 3:26 PMEntering for the giveaway.
I have mostly tried Bengali desserts like rosogulla, mishti doi, cham-cham and love all of them. I am curious to explore savory dishes from Bengali cuisine. Also, being a Goan I have grown up eating fish and would love to try Bengali fish recipes.
Following @playfulcooking and @gitadini on instagram…
Dhivya Ravi
October 2, 2018 at 3:38 PMCongratulations on your cookbook! What an amazing achievement! I recently started trying out Bengali dishes; so far, I’ve tried labra, aloo posto and some simple stir fries with panch poran. I’ve been following @playful cooking on instagram for quite some time now; and recently started following @gitadini
Yamuna
October 3, 2018 at 3:55 AMCongratulations on your book! I have been following your Instagram posts and have always loved the way you document your work, and make every dish looks so yummy. Those luchis, stacked up especially, makes me drool. I am not well versed with Bengali cuisines as yet. But I have had the opportunity to relish on two dishes that my friends had shared and made me die for. One was a very simple prawn curry cooked in mustard paste. As a South Indian, the taste was very unique, and very different. While the other was a payesh that a friend had brought in to share at a pot luck lunch. That got me reminded of the very first dish I tasted and have been trying to look up for simple Bengali dishes to try as a beginner. Payesh of different types will be the very first dish I shall diving in to see. Can’t wait to have a look at it. Gitadini does beautiful designed products for the mordern day kitchen. I am already a big fan of their work. Hoping to win this beautiful gift set right in time for Diwali celebrations.
Annette
October 4, 2018 at 10:48 PMNo, I wasn’t familiar with Bengali Cuisine . I love trying different types of cooking and I’m hoping to learn a few new techniques (and recipes) from your book.
Annette
October 4, 2018 at 10:50 PMI followed you on Instagram and left a message/tagged a friend.
Annette
October 4, 2018 at 10:51 PMI followed @gitadiniusa on Instagram.