FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY
Did you know you could eat the flower on the end of a zucchini? Zucchini blossoms are considered a delicacy in some cultures. Try frying them to make a beautiful and delicious appetizer that is sure to impress your friends.
Provided by Rachel Gaewski
Categories Appetizers
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
- Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
- In a medium bowl, stir together the flour and salt.
- Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
- Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
- Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
- Serve warm with your favorite dipping sauce.
- Enjoy!
FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
FRIED ZUCCHINI FLOWERS
In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.
Provided by Karen Gallinetti
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Clean flowers and dry with a paper towel.
- Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
- Heat vegetable oil in a deep skillet over medium heat.
- Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 17.2 g, Cholesterol 63.6 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 526.8 mg, Sugar 1.1 g
FRIED ZUCCHINI BLOSSOMS
Steps:
- Whisk flour into beer or soda to make batter.
- Dip blossoms in batter to thinly coat.
- Fry blossoms in a saucepan, 2 or 3 at a time, in 1 inch of hot (375°F) oil.
- Drain on paper towels and season with salt.
FRIED ZUCCHINI SQUASH BLOSSOMS
I have been making and eating zucchini blossoms for as long as I can remember. My nana would make sure my grandfather picked them as soon as they were perfect! As a little girl we would fill them with ricotta and mozzarella cheese, but I am going to share a delicious paleo recipe for you to enjoy.
Provided by Cindy Anschutz Barbieri
Categories Appetizers and Snacks Cheese
Time 1h13m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large bowl with cold water and ice.
- Bring a large pot of lightly salted water to a boil. Add zucchini blossoms and cook until slightly wilted, about 20 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on a plate lined with paper towels.
- Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth.
- Spoon filling into a resealable plastic bag and seal, squeezing out as much air as possible. Cut a small corner off the bag. Pipe about 1 tablespoon of the filling into each zucchini blossom. Fold petals over to cover filling. Arrange on a plate.
- Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes.
- Mix tapioca flour and arrowroot powder together in a shallow dish.
- Pour coconut oil into a cast iron skillet to a depth of 1 inch. Heat until a thermometer inserted into the oil reads 350 degrees F (175 degrees C).
- Dredge cold zucchini blossoms lightly in tapioca flour mixture, shaking off excess. Fry in hot oil until golden, about 1 minute. Flip with tongs and fry until golden on second side, about 1 minute more. Remove zucchini blossoms to drain on a plate lined with paper towels. Season with sea salt.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 37.2 g, Cholesterol 66.1 mg, Fat 34.1 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 27.9 g, Sodium 181.2 mg, Sugar 0.6 g
ZUCCHINI FRIES
"These flavorful fries are the first thing we make when the zucchini in our garden is ready," relates Debbie Brunssen of Randolph, Nebraska. "I fry several batches because our family of eight loves these crispy golden wedges." You will, too, at just 71¢ per serving.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut zucchini in half widthwise, then cut each half lengthwise into eight wedges; set aside. In a large bowl, combine the flour, onion salt, oregano and garlic powder. Combine the egg, milk and oil; stir into the dry ingredients just until blended. Dip zucchini wedges in batter, then roll in crushed cereal., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry zucchini wedges, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels; keep warm.
Nutrition Facts : Calories 324 calories, Fat 16g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 766mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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