Fried Stuffed Zucchini Blossoms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRIED ZUCCHINI BLOSSOMS STUFFED WITH BASIL RICOTTA



Fried Zucchini Blossoms Stuffed with Basil Ricotta image

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

¾ cup whole fat ricotta cheese
2½ tablespoons finely grated parmigiano-reggiano cheese
¾ teaspoon fresh lemon zest
8-10 large basil leaves (chiffonade)
kosher salt
freshly ground black pepper
15-18 fresh zucchini blossoms
½ cup (60 g) unbleached all-purpose flour
1 teaspoon baking powder
½ cup (120 mL) seltzer or soda water
neutral oil (for frying)
lemon wedges (for serving)

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



Fried Stuffed Zucchini Blossoms image

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

6 zucchini blossoms (pistil removed)
6 1/4 inch sticks of fresh mozzarella
6 basil leaves
1/2 cup flour
1/2 teaspoon kosher salt
3/4 cup soda water
1/4 teaspoon baking powder
oil for frying

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 ZUCCHINI BLOSSOMS



Fried Zucchini Blossoms image

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

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lagerstyle beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
**Ingredient info:**Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com.

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.

FRIED STUFFED ZUCCHINI BLOSSOMS



Fried Stuffed Zucchini Blossoms image

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

1 cup all-purpose flour
¼ teaspoon salt
1¼ cups club soda, as needed
16 zucchini blossoms
½ cup ricotta
4 teaspoons finely chopped fresh basil
1 garlic clove, crushed through a press
Salt and freshly ground black pepper
Vegetable oil, for deep-frying

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.

DEEP-FRIED ZUCCHINI BLOSSOMS



Deep-Fried Zucchini Blossoms image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 8

Peanut oil, for deep-frying
6 to 8 zucchini blossoms
1 egg
2 tablespoons milk
Kosher salt and freshly ground black pepper
1/4 cup/30 g flour
1/4 cup/30 g cornstarch
Flaked sea salt

Steps:

  • Heat the oil to a frying temperature of 350 degrees F/180 degrees C.
  • Wash the flowers and dry thoroughly.
  • Put the egg and milk into a shallow dish and whisk to combine. Sprinkle with some salt and pepper. Sift the flour and cornstarch with a little more salt and pepper into another shallow dish.
  • Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towels. Sprinkle with flaked sea salt and pepper and serve.

STUFFED ZUCCHINI BLOSSOMS



Stuffed Zucchini Blossoms image

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

12 large zucchini blossoms
3/4 cup fresh whole-milk ricotta (see Cook's Note)
1/4 cup grated low-moisture mozzarella (about 1 ounce)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil
1 teaspoon lemon zest
Kosher salt
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups chilled plain seltzer
Warm marinara, for dipping

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.

More about "fried stuffed zucchini blossoms recipes"

FRIED STUFFED ZUCCHINI BLOSSOMS | RICARDO
fried-stuffed-zucchini-blossoms-ricardo image
2021-06-23 Dip and coat 3 to 4 blossoms at a time with the batter and gently drop into the hot oil. Beware of splattering. Fry for about 3 minutes or until …
From ricardocuisine.com
5/5 (1)
Total Time 50 mins
Category Appetizers


FRIED STUFFED ZUCCHINI BLOSSOMS - RECIPES LIST
fried-stuffed-zucchini-blossoms-recipes-list image
In a bowl, combine the ricotta, Parmesan and green onions. Season with salt and pepper. Stuff each zucchini blossom with 1 tbsp of the ricotta mixture. Close the petals around the stuffing. Keep in
From recipes-list.com


FRIED ZUCCHINI BLOSSOMS RECIPE - THE SPRUCE EATS
fried-zucchini-blossoms-recipe-the-spruce-eats image
2021-07-23 Lift it out and let excess batter drip off and back into the bowl. Careful place it in the oil and cook, undisturbed, until golden on one side, about 3 minutes. Turn over and cook until golden on the other side, about 2 minutes. …
From thespruceeats.com


AIR FRIED STUFFED ZUCCHINI FLOWERS - SWEET SAVORY AND …
air-fried-stuffed-zucchini-flowers-sweet-savory-and image
2021-07-13 Dip each stuffed blossom into the egg whites, followed by the flour, and toss to coat. Then, spray the bottom of your air fryer basket with olive oil spray and lay the stuffed blossoms in the basket. Spray the tops of the …
From sweetsavoryandsteph.com


FRIED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
fried-zucchini-blossoms-recipe-bon-apptit image
2010-06-13 Step 1. 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 ...
From bonappetit.com


THE BEST FRIED ZUCCHINI BLOSSOMS RECIPE ORIGINAL FROM …
the-best-fried-zucchini-blossoms-recipe-original-from image
2018-07-24 Pour 3 inches of oil in a large wok or large heavy pot and heat to 375 F. . In a large mixing bowl, add the flour, baking powder, and sparkling water and mix until the batter is the consistency of heavy cream. . Dip 2 zucchini …
From nonnabox.com


STUFFED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
stuffed-zucchini-blossoms-recipe-bon-apptit image
2010-06-13 Step 2. 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 ...
From bonappetit.com


FRIED STUFFED ZUCCHINI BLOSSOMS — GREEK-RECIPE-COM
fried-stuffed-zucchini-blossoms-greek-recipe-com image
2014-06-28 Directions. Grate the feta and ricotta cheese. Add them into a bowl together with 2 of the eggs. Add dill and pepper. Mix all the ingredients well. Mix the flour, the glass of water, the remaining egg and some salt. Wash each …
From greek-recipe.com


FRIED ZUCCHINI BLOSSOMS RECIPE | TURKISH STYLE COOKING
Mix Turkish cheese, cheddar cheese, parsley, dill and finely chopped pepper in a bowl, Fill the mixture into the zucchini blossoms, Whisk flour, water and salt in a separate bowl, Heat the oil in a sauce pan, Dip the zucchini blossoms in the batter and fry them in hot oil, Remove them from the oil and place into a strainer,
From turkishstylecooking.com


FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS | AMERICA'S TEST KITCHEN …
For a fried stuffed zucchini blossom recipe that would produce plump, delicate blossoms covered in a light, crisp coating, we first stuffed the flowers with a blend of creamy ricotta and sharp Pecorino Romano brightened with lemon and mint.... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies.
From americastestkitchen.com


FETA STUFFED, FRIED ZUCCHINI BLOSSOMS - REAL GREEK RECIPES
2018-05-04 Instructions. Wash the zucchini blossoms and carefully remove their stems. In a small mixing bowl combine feta cheese, Greek yogurt, egg yolk and mint leaves. Season with a tiny bit of salt and ground pepper. Stuff each zucchini blossom with a teaspoon of filling and gently twist the petals to seal. In a very small bowl whisk together the egg ...
From realgreekrecipes.com


STUFFED ZUCCHINI BLOSSOMS AN ITALIAN CLASSIC - CHEF DENNIS
2020-06-03 Blossom Stuffing. mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off. open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge. Refrigerate the blossoms for about 10-15 minutes ...
From askchefdennis.com


FRIED STUFFED ZUCCHINI BLOSSOMS - PLAIN.RECIPES
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.
From plain.recipes


Related Search