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7 min read

Zucchini Blossoms & Fried Green Tomatoes

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Zucchini Blossoms & Fried Green Tomatoes


Suggested wine pairing: Cline Family Cellars Seven Ranchlands Gewurztraminer

I’m pretty lucky to live in Sonoma surrounded by farm fresh produce and top notch culinary inspiration. Zucchini blossoms are one of those artisanal treats only available to those close to a farm or garden – and lucky for me I am! The fried green tomatoes were more or less an act of impatient hunger but they both fall into that early summer afternoon treat category! Enjoy with the Cline Gewurztraminer!

Made with these products from  
Italian Blend Extra Virgin Olive Oil from The Olive Press


  • 1 15oz container ricotta (I used part skim)
  • 3/4 cup shredded parmesan
  • 1/4 cup toasted almond slivers
  • 1 3oz package diced pancetta
  • 1 cup arugula, thinly sliced, packed
  • 1 tablespoon fresh Thyme, chopped
  • 1 egg
  • Salt and pepper to taste
  • Batter
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 2 eggs
  • Extra Parmesan to sprinkle
  • 1 cup extra virgin olive oil – I recommend something robust like Italian Blend so the flavor really shows in the end product
  • Zucchini Blossoms (the filling would be enough for about 15-20 but it depends on how large your garden is)
  • Unripe (green) tomatoes (Again, you can use as many as you can spare from your garden, the batter just naturally coats your ingredients so if you run out, make more!)


  1. Mix all filling ingredients in a bowl until it thoroughly sticks together. Put a tablespoon or two (depending on your taste and the size of your blossoms) into each blossom. Press the pedals into the center so they stick to the filling and create an oval shape. Fold pedals over and use the filling as glue if they don’t stick.
  2. Mix the batter ingredients with a fork, whisk, or hand mixer and put it in a shallow dish. I used a glass pie pan, which worked really well. Place the stuffed blossoms into the batter and roll them around until they’re completely coated.
  3. *Heat about a 1/4 inch of extra virgin olive oil in a pan (I used a cast-iron skillet on medium heat). Place the blossoms in the pan, sprinkle a little parmesan on them, and turn them over when they’re brown. I cooked mine for about 2-3 minutes on each side.
  4. Slice your tomatoes and coat them in the batter as well. Add them to the pan, sprinkle a little parmesan on them, and turn them when they’re brown – it’s that simple!