FRIED ZUCCHINI BLOSSOMS STUFFED WITH BASIL RICOTTA
Zucchini blossoms stuffed a basil lemon ricotta and lightly fried! These zucchini blossoms are dipped in a light batter made of all-purpose flour, baking powder, and seltzer water. It coats the zucchini thinly, and the seltzer water and baking powder make it very crisp - similar to tempura batter. Serve with lemon wedges for a delicious summer treat!
Provided by Laura / A Beautiful Plate
Categories Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- Prepare the Filling: In a bowl, combine the ricotta, Parmesan cheese, lemon zest, and basil. Season generously with salt and pepper to taste.
- Using a pastry bag, fitted with a small round tip, pipe roughly 1 to 1½ teaspoons of ricotta mixture into the center of each zucchini blossom. The blossoms should be able to close on their own - do not overfill or the mixture will spill during frying.
- Prepare the Batter: In a separate bowl, whisk together the flour and baking powder. Slowly pour in the seltzer water, and whisk until combined. It should bubble and eventually become the consistency of a thin yogurt. Season mixture with salt. Set aside.
- Fry the Zucchini Blossoms: Add oil to a large straight-sided sauté pan until it is roughly 2-inches deep. Place over medium-high heat until the temperature reaches 375°F (190°C). Line a plate with paper towels and set aside.
- Dip a few stuffed zucchini blossoms into the batter, allowing any excess batter to fall. Fry the blossoms (4 to 5 at a time; do not overcrowd the pan), flipping as needed, until golden brown on all sides. They should bubble aggressively once they hit the hot oil.
- Lift the fried blossoms with a slotted spoon or spide, and place on the paper towel lined plate to absorb excess oil. Sprinkle with salt immediately. Repeat until all of the zucchini blossoms have been fried. Serve hot with lemon wedges for squeezing.
Nutrition Facts : ServingSize 1 serving, Calories 255 kcal, Carbohydrate 35 g, Protein 15 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 326 mg, Fiber 9 g, Sugar 14 g, UnsaturatedFat 5 g
FRIED STUFFED ZUCCHINI BLOSSOMS
Zucchini flowers stuffed with mozzarella and basil and fried until golden brown.
Provided by Deseree
Categories Easy Appetizer Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat 1 inch of oil in a frying pan over medium-high heat.
- Carefully rinse the blossoms.
- Place 1 piece of mozzarella and 1 basil leaf inside each blossom. Carefully twist the petals together to close. Repeat until all blossoms are stuffed.
- In a bowl, whisk together flour, salt and baking powder. Whisk in soda water. Batter should be thin like crepe batter.
- Dip each stuffed flower in the batter. Hold over the bowl to let excess drip off.
- Sprinkle a little flour in the oil, if it sizzles the oil is ready. Carefully place each stuffed blossom in the oil. (Note: Fry in batches if you need to, don't over crowd the pan.) Fry until browned, about 3-4 minutes. Turning occasionally.
- Transfer to a paper towel lined plate with a slotted spoon. Sprinkle with more kosher salt if desired. Serve hot.
FRIED STUFFED ZUCCHINI BLOSSOMS
Harvesting zucchini blossoms is a great way of controlling the amount of summer squash in the garden, and my local farm stands always have piles of them for sale. I usually pass them over, but then, in the same week, two friends of mine, Barbara Caccavella and Marguerite Scandiffio, separately rhapsodized about how their Italian-American families fried up piles of blossoms every summer. To avoid deep-frying indoors over a hot stove, fry them in batches in an electric skillet outdoors and serve them, hot and crisp, right out of the pan.
Provided by Rick Rodgers
Categories Cookstr Recipes
Number Of Ingredients 9
Steps:
- To make the batter, using a fork, stir the flour and salt in a bowl to combine. Gradually whisk in the club soda to make a batter-there should be a few lumps of flour. Let stand 10 minutes to thicken slightly.
- Using a small knife, cut a slit down the side of each zucchini blossom, and remove the pistil from inside each blossom. (If a blossom tears, don't worry.) Mix the ricotta, basil, and garlic in a small bowl and season with salt and pepper to taste. Using a small spoon (a demitasse spoon works well), insert a heaping spoonful of the ricotta mixture inside each blossom through the slit. Be sure that the cheese filling is completely enclosed by the blossom. Transfer the blossoms to a platter.
- Place a wire cake rack on a rimmed baking sheet. Pour enough oil into a large skillet to come halfway up the sides. Heat over high heat until the oil reaches 360°F on a deep-frying thermometer. One at a time, holding the blossom by the stem, dip the blossom into the batter and remove, letting excess batter drip back into the bowl. There should be only a light coating of batter. Place in the oil and fry, turning once, until golden brown, about 2 minutes. Fry the blossoms in batches to avoid crowding them in the skillet. Using a wire skimmer, transfer the blossoms to the cake rack to drain. Serve hot.
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
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- 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.
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
Categories Appetizers and Snacks Cheese
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- 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
FRIED BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS
Categories Vegetable Side Fry Vegetarian Quick & Easy Ricotta Zucchini Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings (as part of mezedes)
Number Of Ingredients 8
Steps:
- 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.
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
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- 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
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
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- 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 ZUCCHINI BLOSSOMS
Provided by Bon Appétit Test Kitchen
Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit
Number Of Ingredients 7
Steps:
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- Variation #1:
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Variataion #2:
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
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