Crispy Vietnamese Pork Stuffed Zucchini Flowers

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

When it comes to food, what makes Summer produce so significant isn’t always about heirloom tomatoes and stone fruits. Sure, we all love the classic seasonal produce (even obsess over them at times), but truly one of the forgotten treasures of Summer lies beyond the peach, plums and tomatoes. Let’s give thanks, appreciation and more love to the delicate zucchini flower.

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonriceremove center stamen and arils 

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

It’s this time of year that we relish in zucchini flowers and as we call it, the forgotten jewel of Summer vegetables. Years ago, almost 18 to be exact, we were fascinated by zucchini flowers. At first, they can look intimidating, but when stuffed with cheese, meat or what ever you like they can be one of your favorite foods.  If zucchini flowers had the baby zucchini still attached, even better (female zucchini flowers have small zucchini attached and male flowers are attached to the stem only). 

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

For years we’ve been stuffing them with different mixtures of ricotta cheese, goat cheese, grains and meat, you name it we probably stuffed it. Last year when we were working on all our zucchini recipes, we wanted to make a savory-Vietnamese inspired stuffing. Why not? We took a shortened version of our easy pork egg roll stuffing and fill the zucchini flowers with them. 

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

stuff these flower beauties with what ever you like

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

dip then fry to a crisp texture

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

What we get is a stellar and easy dish for anyone who loves egg rolls and zucchini. Its a great combination that will fill your Summer days with good food and to share with your best friends. Don’t forget to pair it with a bottle of great wine, a beer, or a refreshing cocktail and that’s all you’ll need to savor Summer while it’s here. 

Enjoy, 

diane and todd

Here’s our current Zucchini Recipe Collection

Crispy Vietnamese Pork Stuffed Zucchini Flowers

Yield: Serves 4-6

Total Time: 45 Minutes

We used one of our favorite and easy pork egg roll fillings and added them to an elegant stuffed zucchini flower. The result? A wonderful stuffed zucchini flower that all our friends devoured in less than 5 minutes. It’s a winner.

Ingredients:

For the Vietnamese Pork Stuffing

  • ½ pound (225g) ground pork
  • 2 cloves garlic, minced
  • ½ teaspoon sugar
  • ¼ teaspoon fresh cracked black pepper
  • 2 teaspoons (10ml) fish sauce
  • 1 egg yolk
  • about 12- 14 zucchini flowers, center pistil or stamens removed

For the batter:

  • 1 cup (125g) all purpose flour
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon fresh cracked black pepper
  • about 1 cup (240ml) cold water
  • oil for frying

Directions:

  1. In bowl, combine Vietnamese Pork Stuffing ingredients, except for the zucchini flowers (ground pork, garlic, sugar, black pepper, fish sauce, and egg yolk). Let filling marinade in the fridge for 1 hour.
  2. Make the batter: combine the flour, salt and black pepper. Slowly whisk in water, starting with ¾ cup first, until consistency of the batter is like heavy cream. Add a few tablespoons of water at a time if needed. Combine well and break up all flour lumps until smooth.
  3. Stuff about 2 teaspoons of filling into each flower, leaving some room at top of flowers to twist and close the filling.
  4. Heat frying skillet with oil to 350 degrees F. Fill with enough oil to fry the flowers.
  5. Dip zucchini flowers in batter, shake off excess, then fry on medium-high heat for about 5 minutes until golden brown, or until filling is cooked.
  6. Try to keep the filling sizes consistent so that cooking time will be the same for all flowers. Also, stuffing the flower with a thinner, longer filling will cook quicker than a thick, fat center filling.
Recipe Source: WhiteOnRiceCouple.com.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 4 comments… read them below or add one }
  1. Talent

    Wow…thanks for the inspiration…it looks delicious!!

  2. Mary Frances

    This looks so pretty and sounds delicious! YUM.

  3. Hannah (BitterSweet)

    As much as I love stuffed zucchini blossoms, I’ve always found them insubstantial. Funny thing, I never thought to keep the actual baby zucchini intact! What a brilliant, tiny tweak to the standard formula. Thanks for the inspiration.

  4. Katy

    Amazing! I had no idea that zucchini was the stem under the flower! I mean, this recipe looks delicious and all, but I’m just appreciating the fun new food fact.

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