Zucchini Blossoms Tempura with Peekytoe Crab, Chili & Lime
I love to find zucchini blossoms at the market, they make a great light snack before a meal with a glass of chilled Lambrusco. If you’ve been following this blog for a while you might remember i prepared zucchini flowers with fresh ricotta and aromatic vegetables in a similar manner around this time last year. You may also remember i caught on camera something really dirty that day. [cough-cough].. erck.. Just the thought of it makes me itch. You shouldn’t click on that link, really.
I chose to make another tempura with the blossoms i found at Union Square market this morning but this time i stuffed them with a mixture of peekytoe crab, some jalapeno peppers, lime zest and lime juice and a spoonful of mayo. I think some tabasco went in the mixture as well because i needed the extra heat. 95′ Fahrenheit in New York wasn’t goddamn enough! Peekytoe crab is a variety of atlantic rock crab highly sought by discriminating chefs around the world and rightly so, they’re absolutely delicious. The stuffed zucchini blossoms took a plunge in tempura batter before frying at medium high heat. Simple. Good. And no horny bugs were harmed in the process. I least i don’t think so.
Wait.. what is that on the picture!?
No, i will not tell you how many of those i ate myself. It’s a professional secret. Let’s just say i like to keep a close eye on quality control, so i taste often. It’s the part of my job that i take very seriously. [burps]
Another high risk operation that could send you to an hospital bed wrapped like a mummy, but the reward is worth every third degree burn splattered around your body. Just focus on the reward. Don’t sneeze. Keep focusing.
Warm peekytoe goodness wrapped in a crunchy, summery treat. Let me warn you that the kick from the jalapeno and the citrusy note from the lime makes these babies extra addictive. Make sure you enjoy them right away when the contrast between the tempura and the soft filling is at its best.
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Zucchini Blossoms Tempura with Peekytoe Crab, Chili & Lime
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- Serves 4
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For the zucchini blossoms & crab salad:
- 8 to 12 zucchini blossoms
- 3/4 lb peekytoe crabmeat, picked through
- 2 jalapeno peppers, finely chopped
- 1 lime, zest and juice
- 2 tablespoons cilantro, chopped
- 2 tablespoons mayonnaise
- salt and black pepper to taste
- 2 cups canola oil, for frying
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For the tempura batter:
- 1 egg
- 1 cup ice water
- 1 cup flour
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- Brush the zucchini blossoms with a pastry brush to remove any sand. Do not use water. Using your fingers or a clipper remove the pistil, careful not to break the flower. Set aside with a wet paper towel over them.
- In a medium bow, combine the crabmeat, the chopped jalapeno, the lime zest and juice, the cilantro, the mayonnaise and salt and pepper to taste. Mix well to combine.
- Stuff each zucchini blossoms with a tablespoon of the crab mixture and close the flowers tightly around the filling.
- For the tempura batter: In a medium bowl, whisk the egg with the ice cold water, mix in the flour and whisk until smooth. Add more ice cold water if necessary. Keep mixture cold.
- Heat the oil to 350′F. Dip the zucchini blossoms 2 or 3 at the time in the tempura batter and fry until light golden brown and crisp. Drain on paper towels and add salt to taste. Serve immediately.
August 20th, 2009 at 3:35 pm
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August 20th, 2009 at 3:57 pm
Wow! I like the idea of using crab (I love the name peekytoe). I’ve only had them in London stuffed with Monte Enebro cheese, drizzled with honey. We still have lots of courgette flowers in our garden, so…
August 20th, 2009 at 4:24 pm
Dude, you’re not allowed to complain about not being able to take good photos. These photos are amazing! Nice job!
August 20th, 2009 at 9:48 pm
I just like saying peekytoe…I am so easy!! I become even easier if one feeds me zucchini blossoms becaue it’s been over 10 years since I last had one. Sad! Help!
August 21st, 2009 at 12:03 am
love the flavor combo Zen
August 21st, 2009 at 4:47 am
I haven’t tried zucchini blossoms but I have tried squash blossoms…these look amazing..
August 21st, 2009 at 7:15 am
Wow are these beautiful. I love fried zucchini blossoms and the peekytoe crab idea is so unexpected and yummy. We are on the same wavelength. I posted a squash blossom recipe today too!
August 21st, 2009 at 2:40 pm
Love the recipe, love the photos
August 21st, 2009 at 5:17 pm
I wish I could make my ingredients look this good in photos. wow.
Fried zucchini blossoms + crab = genius
August 21st, 2009 at 8:00 pm
Thanks for the inspiration. What a great combination. Now I want to plant zucchini just for the blossoms.
August 21st, 2009 at 8:55 pm
I’m just trying to open my mind about Lambrusco. I’ve liked Barbolini. Any suggestions?
August 21st, 2009 at 10:52 pm
Wow this takes my little zucchini blossoms to a whole new level. For my second-ever attempt at blossoms, I shall try your fancypants version. Sounds delish.
August 22nd, 2009 at 7:13 am
haha peekytoe..that’s a cute name. zucchini blossoms have been popping up in almost every blog nowadays I ‘m dying to try some!
August 22nd, 2009 at 11:06 am
I can only imagine how zucchini blossoms would taste like because sadly, we don’t get them here! Funnily, because we do get zucchini. Guess it’s because it’s a “foreign” ingredients for most Indians to work with. Peekytoe is so cute!
August 22nd, 2009 at 6:36 pm
:::sigh::: you can say peekytoe to me all day & night if you want to…..
August 23rd, 2009 at 8:14 pm
I wish I could try this.
August 24th, 2009 at 5:59 pm
I also baked zucchini blossoms first time this year. Lovely learnt in Tuscany. Your version is yummy, will try next time/ year. I am lucky this year to be able to pick the flowers from my neighbour’s veg garden. It’s really a great snack, perfect with sake in your way or Prosecco.
August 24th, 2009 at 6:37 pm
mmmmm this looks delicious! i’ve tried zucchini flowers once before. they were coated in a tempura batter like yours, filled with hot melted gorgonzola, dashed with smoked paprika and drizzled with orange blossom honey..
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August 25th, 2009 at 8:51 am
Zucchini blossoms rock my socks off.
Heck I hate zucchini in general but have planted them for the sole purpose of getting blossoms. Now thankfully mom plants them so if I wanted them I could just steal from her.
I keep making stuffed jalapenos that I smoke and now you got me thinking I should be adding lime zest into my cheese mixture. Damn why did I never think about that????????
August 26th, 2009 at 11:23 pm
Hi,very nice post thanks for the info.Keep it up
September 1st, 2009 at 4:43 pm
What a marvellous recipe!
It must taste divine!
September 8th, 2009 at 3:52 pm
[...] fritters. It’s something she grew up eating. At Zen Can Cook, Chef Zen shares his recipe for Zucchini Blossoms Tempura with Peekytoe Crab, Chili & Lime. He’s got bug voyeur issues I won’t discuss here, but his use of crabs and chili makes [...]