Do you have to remove the "male" non productive flowers from courgettes or leave them?
- posted
16 years ago
Courgettes
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- posted
16 years ago
The male flowers are needed to pollinate the females, you can do this by hand or allow insects to do the polination. The courgettes will not develope unless the females are pollinated.
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- posted
16 years ago
I'm in So. California and I never touch them. There are many more male flowers but they all disappear after flowering. They pollenate the female flowers. We love just looking at all the pretty flowers on the courgettes or summer squash as we call them here. Regards - Jim
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- posted
16 years ago
Most Americans call then zucchini. The Italians make a speciality out of the male flowers.
Stuffed Zucchini Flowers
Appetizers
Zucchini flowers bespeak Italy in summer. The delicate, pale orange blossoms can encase all manner of lush fillings. Francesco advises using the zucchini flowers from the same day you buy or pick them. Also, take care not to brown them too much when frying or the filling will ooze out. He also recommends using commercial mozzarella instead of the best handmade variety so it will be firmer, less moist.
Gently pull the stamen out of each zucchini flower. Set the flowers aside. Beat the flour, eggs and salt together in a bowl until they are smooth. Beat in the milk. Set the batter aside. Mix the mozzarella, capers, tomato, and basil together and fill the inside of each zucchini flower with some of this mixture. Fold the ends of the petals over the filling to enclose it. Heat the oil to a depth of 2 inches (5 cm) in a heavy saucepan or a wok. Dip the stuffed zucchini flowers into the batter, allowing any excess to run off. Fry the zucchini flowers until they turn light gold, 6 to 8 minutes. Drain them on absorbent paper as they are done. Sprinkle them lightly with salt and serve them while they are still warm.
16 fresh zucchini (courgette) flowers A? cup (90g) flour 3 large eggs Salt to taste A? cup (60 ml) milk 6 ounces (185 g) mozzarella, chopped 3 tablespoons (25 g) drained capers 1 oven-dried tomato chopped 1 tablespoon chopped fresh basil Vegetable oil for deep fryingMakes 4 servings.
Ciao,
- Billy Coloribus gustibus non disputatum (mostly)