Chef Robert Deiaco Prepares Zucchini Blossoms

The Zucchini, though treated as a vegetable in most recipes, is a fruit that buds from a flower. The blossom is often overlooked and neglected in most grocery stores, but the source of the fruit can be found at local farmers markets and specialty stores. In this segment, Chef Roberto Deiaco of East 12th Osteria discusses Fried Zucchini Blossoms with Potluck Video's Ali Rosen.

Before you ask yourself, "Why would I eat flowers?" remember that the petaled origin is bursting with the flavors of the zucchini. Deiaco says, "It picks up the entire flavor of the zucchini, when it's still small and it basically blossoms. It's really way more flavorful than the zucchini itself."

Deiaco prefers to keep the blossoms whole when cooking with them. His preferred method of preparing the flower is through filling the centers with a ricotta cheese and then deep frying the entire floret with a light coating of batter. He says, "When you deep fry them, make sure you have extremely fresh oil and fry them very quick." You'll want to continue to see the coloring of the flower and the petals to come to a crisp before taking them out of the oil.

You can also toss the zucchini blossoms in sauces, in a pasta dishes, or even in salads. You will look like a culinary expert to all of your friends at the dinner table by incorporating this fresh ingredient.