CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.
Provided by Yotam Ottolenghi
Yield 4 appetizer servings
Number Of Ingredients 13
- In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
- Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
- Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
- Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
- When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
- Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 289 milligrams, Sugar 1 gram
FRIED STUFFED SQUASH BLOSSOMS
If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.
Provided by Chef John
Number Of Ingredients 11
- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 9.1 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 4 g, Sodium 214.3 mg, Sugar 0.4 g
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Yield 12 servings
Number Of Ingredients 12
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
FRIED BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS
- Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
- Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)
- Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.
LIGHTER STUFFED ZUCCHINI BLOSSOMS
I was looking for a different way to cook zucchini blossoms that didn't involve gobs of cheese or deep-frying. So I made this up as I went along, and lo! Henceforth comes this recipe. You will need a food processor for this one.
Provided by lyllyth
Number Of Ingredients 12
- Chop 2 zucchini blossoms finely. Transfer to a bowl.
- Stir tofu, feta cheese, olives, garlic, thyme, oregano, and seasoned salt into the bowl. Pour filling into a food processor; pulse until very crumbly. Increase speed blend until smooth and golden, about 3 minutes.
- Pipe filling into remaining 6 blossoms using a pastry bag or a resealable plastic bag with the corner snipped off. Twist blossom ends carefully to seal in filling. Arrange on a plate; transfer to the freezer.
- Mix whole wheat flour and egg substitute together in a bowl until batter is the consistency of pudding.
- Spread bread crumbs in a shallow dish.
- Dip a stuffed blossom in batter and roll in bread crumbs. Repeat with remaining blossoms.
- Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Cook blossoms until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 102.9 g, Cholesterol 14.7 mg, Fat 16.6 g, Fiber 10.4 g, Protein 39.4 g, SaturatedFat 4.1 g, Sodium 1079.8 mg, Sugar 5.4 g
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STUFFED ZUCCHINI FLOWERS FILLED WITH CHEESE (ITALIAN STYLE)
5/5 (24)Total Time 15 minsCategory AppetizersCalories 116 per serving
- Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside.
- Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.
- Place a piece of cheese inside each flower. It's okay if a little sticks out, but it's better if the cheese is completely covered. (Add an anchovy on top of the mozzarella, if using.)
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