Fried Zucchini Squash Blossoms Recipes

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

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.

STUFFED FRIED ZUCCHINI BLOSSOMS RECIPE

Steps:

• Cut with a knife the side of each blossom and stuff with one cube of mozzarella and a piece of anchovy. Place on a large platter and set aside.
• 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 flowers at a time in the batter to coat completely, and let the excess batter drip off.
• Fry the flowers in the hot oil for 1 minute on each side, gently rolling them with the help of a spatula, until crisp and golden brown. Pull gently out of the oil, set them on a platter lined with paper towels, and season with salt and pepper while they are still hot.
• Repeat the steps with the remaining zucchini flowers.
• Serve immediately.

FRIED SQUASH BLOSSOMS

Steps:

• Gently dip zucchini blossoms in beaten egg and shake off the excess. Press into flour; coat with bread crumbs. Place breaded blossoms on a plate; do not stack.
• Heat olive oil in a large frying pan over medium-high heat. Fry blossoms, working in batches, until both sides are golden brown, about 5 minutes each side. Season with salt and black pepper.

FRIED ZUCCHINI FLOWERS

Steps:

• Wash the Zucchini flowers under fresh water. Gently open the petals of each flower and insert 2 capers and 1 cube of mozzarella. In a bowl, prepare the pastella (batter) by mixing: flour, eggs, garlic, mint, cheese and water. Dip the flower in the pastella and fry in hot oil. Fry the flowers on both sides until they turn golden. Serve immediately.

FRIED SQUASH BLOSSOMS

Steps:

• Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
• Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
• In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
• Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
• Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
• Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.