I picked up some zucchini blossoms today at the Ojai Farmers' Market (CA). For lunch I stuffed them with mushrooms, shallots, prosciutto, and herbes de provence. Mixed with an egg-1/2 & 1/2 custard and steamed. I love these things.
What do you use to stuff these blossoms? I'm interested in what others use.
Oftentimes I stuff them with a crabmeat filling, bread them and deepfry them. On a side note, as a kid we used to have pumpkin blossoms for breakfast. I would go out and pick them and Dad would prepare them-dredge them in flower and fry them in bacon fat. I used to love them!!
We had them at Chanterelle (one of the finest restaurants in NYC) stuffed with a chicken mousse and steamed. We were in heaven. Then the waiter told us they're even better when they're stuffed with LOBSTER mousse. No doubt; but the chicken mousse was phenomenal.
"Notorious stickler" -- The New York Times, January 4, 2004
My brother traps rock (brown & yellow), spider and dungeness crab. He also does lobster during season. Needless to say, we eat a lot of seafood. Whatever he doesn't catch or isn't local, he trades for.