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
sheenam | thetwincookingproject.net
Kankana this looks so delicious!!!!
Sarah Thatcher
I 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!
Shari
Amazing!!! 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!!!)
Moumita Dutta
Entering 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
Moumita Dutta
Entering 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!
Smruti Ashar
These 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!
Jean | Lemons Anchovies
A 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!
Amishi Shah
Also followed @gitadiniusa on Instagram
Manju @ Manju's Eating Delights
HI 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
Thank you so much Manju 🙂 I think you will enjoy Bengali cuisine and I promise you the book will not disappoint you!
Amishi Shah
On Instagram, I left a comment. My handle on Insta is: amishi0803
Amishi Shah
What 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
That 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 🙂
Kelsie | the itsy-bitsy kitchen
I'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
You should try these kelsie! The combination of coconut and poppy seeds is so delicate and pairs beautifully with squash blossoms 🙂
Richa Gupta
So so excited about your book! I can't wait to get my hands on it!
Kankana Saxena
Thank you Richa! I am looking forward to see your creation from the book. And have a fun trip 🙂
David @ Spiced
First 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
Thank 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.
Sarah
My 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
Thank 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.
Amy Tong
Following both of you on Instagram! 😉
Amy Tong
Congratulations 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
Thank 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 🙂
Rachitha R
Entering for the giveaway ....have been following @playfulcooking and @gitadini for a while now ☺️
Rachitha R
I 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
Thank 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 🙂
angiesrecipes
These stuffed zucchini blossoms sound and look so inviting with coconut poppy filling!
Kankana Saxena
The flavor is so delicate and stuffing works beautifully, I hope you will give it a try Angie 🙂