Crispy Zucchini Flowers Stuffed With Ricotta And Mint Recipes

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JAMIE OLIVERS CRISPY ZUCCHINI FLOWERS STUFFED WITH SPICY RICOTTA AND MINT



Jamie Olivers crispy zucchini flowers stuffed with spicy ricotta and mint image

Provided by Sam

Number Of Ingredients 16

Filling
250gm / 1 cup fresh ricotta
1/4 cup freshly grated Parmesan cheese
1/2 jalapeno, finely chopped
small handful mint finley chopped
small handful parsley finely chopped
1 - 2 teaspoons chimichurri sauce / chilli paste / thick chilli sauce - optional
zest of half a lemon
juice of a 1/4 of a lemon
salt and pepper to taste
Batter
1 3/4 cup self-raising flour
1 1/2 cups soda water or sparkling mineral water
Additional ingredients
Oil for frying
Additional parsley leaves and cut vegetables to dip and fry (optional)

Steps:

  • Prepare a tray with layers of paper towel.
  • Mix the ricotta with all the other filing ingredients until well combined. Taste along the way adjusting the seasoning as you go.
  • Put the mixture into a piping bag or a plastic bag with the corner snipped, and pipe this into the middle of the blossom. Gently fold the petals over the mixture to cover and twist at the top to seal
  • Add the oil to a large pot to about 10cm deep, and heat to 180C / 350F. This is the temperature before smoking hot but one where if you added a piece of bread it would go golden very quickly.
  • While the oil is heating, whisk the flour and soda water until you get the consistency of a runny pancake batter. Add more water or flour if necessary.
  • When the oil reaches temperature, quickly dip the stuffed zucchini flowers through the batter and lightly shake off any excess. Gently drop this into the oil and fry on both sides until golden. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches and then fry any additional vegetables or parsley if desired.
  • Serve immediately while still hot with wedges of fresh lemon and salt.

SQUASH BLOSSOMS STUFFED WITH RICOTTA



Squash Blossoms Stuffed With Ricotta image

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Provided by Andrea Albin

Categories     Tomato     Quick & Easy     Dinner     Parmesan     Ricotta     Mint     Summer     Deep-Fry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 18

For tomato sauce:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
For squash blossoms:
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
Special Equipment
A deep-fat thermometer

Steps:

  • Make tomato sauce:
  • Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
  • Prepare squash blossoms:
  • Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
  • Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
  • Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
  • Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

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