Stuffed Zucchini Flowers (Blossoms)
Author: Ladles of Yum
Recipe type: Appetizer
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
- 12 zucchini flowers (blossoms)
- 1 cup ricotta cheese
- 1 large, organic egg
- ⅓ cup of freshed grated Parmigiano cheese
- 1 clove of garlic minced
- 4 fresh basil leaves, finely chopped
- ½ tsp salt
- ⅔ cup of all-purpose flour (see notes for alternatives)
- 1 cup of soda water (see notes for alternatives)
- 1½ cups of olive oil, vegetable oil or canola oil
- Rinse flowers under light stream of water (remember they are delicate) or gently wipe them with a damp paper towel.
- Place the flowers on a paper towel while you prepare the batter.
- Whisk together the flour and soda water. It will appear frothy, which is normal.
- Set aside while you prepare the filling.
- Mix together the ricotta, Parmigiano, basil and egg.
- Keep mixing until the cheese forms a smooth consistency.
- Place mixture into a piping bag or Ziploc bag (snip a corner).
- Gently open the petals and remove the pistil with your fingers or a scissor.
- Carefully pipe in about 1-2 tablespoons of filling into each flower. They will swell as you fill them!
- Leave enough room at the top to twist the top of the petals together and close the filling within the flower.
- Dip each flower one by one into the batter, holding it over the bowl to allow the excess batter to drip off.
- Carefully lower the flowers one by one into the oil for approximately 2-3 minutes.
- Remove the flowers from the oil with a slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers.
- Sprinkle salt and serve immediately.
The batter can also be made two other ways we enjoy:
1) Substitute the soda water with ice cold water for a lighter batter.
2) Instead of flour, beat an egg and add 1 cup of beer
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2014/07/stuffed-zucchini-flowers-blossoms/
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