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!
Zucchini Blossom Stuffed with Poppyseeds and Coconut
Ingredients
- 8 zucchini blossoms
- 1 tablespoon white poppy seeds
- ¼ cup grated coconut (fresh or frozen)
- 1 green chili (discard the seeds if you want it less spicy)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 2 tablespoons corn flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Water to make the batter or use plain soda
Instructions
- Clean the zucchini blossoms by very carefully removing the stigma and then brush off the excess the pollen left inside. You can dab the inside gently with a white napkin.
- Soak the poppy seeds for 30 minutes and then using a mortar pestle or a small blender blend the poppy seeds along with the coconut, salt and green chili.
- Carefully fill little more than 1 teaspoons in each flower. Depending on the size of the flowers you might want to fill more or less. Then gently pinch the tip of the flower to seal it.
- Prepare the batter with just enough water so it’s not too runny. You want the batter to coat the blossoms.
- Heat oil to medium high in a wok or heavy bottom pan for frying the zucchini blossoms.
- Dip the stuffed blossoms gently into the batter and fry for couple minutes. When you are frying the blossoms, do not overcrowd the pan.
- Enjoy the stuffed zucchini blossoms warm.
Nutrition
Annette
I followed @gitadiniusa on Instagram.
Annette
I followed you on Instagram and left a message/tagged a friend.
Annette
No, 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.
Yamuna
Congratulations 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.
Dhivya Ravi
Congratulations 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
Trupti
Entering 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...
Pragnya Merchant
Yes, 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!
sree
Hi,
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
Chenoa Bol
I'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
I'm following @gitadiniusa and @playfulcooking in IG! I also tagged a friend under both handles! Fingers crossed! What an exciting giveaway!
SOMA BASAK
Following @gitadini on Instagram
SOMA BASAK
Following you @playfulcooking on Instagram
SOMA BASAK
Congratulations 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!
Shola
Congratulations 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!
Neerja Nehete
Congratulations 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.
Dilpreet
My 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! ❤️