Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad

Total Time:
55 min
40 min
15 min

4 servings

  • Panzanella:
  • 1 zucchini, sliced lengthwise into 1/4-inch thick slices
  • 3 plum tomatoes, halved
  • 1 red onion, cut into 1/4-inch thick rings
  • Olive oil
  • Kosher salt
  • 1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes
  • 1/4 cup red wine vinegar
  • 1 1/2 cloves garlic, smashed and minced
  • Blossoms:
  • Canola oil
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • Kosher salt
  • 1/2 cup club soda
  • 1/2 cup goat cheese
  • 4 zucchini blossoms
  • 4 fresh basil leaves
  • Arugula Salad:
  • 2 cups baby arugula
  • 1 tablespoon olive oil
  • Kosher salt
  • Red wine vinegar
  • For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.

  • Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.

  • Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.

  • For the blossoms: Heat the oil to 375 degrees F.

  • Whisk together the cake flour, baking powder, pinch salt, and club soda.

  • Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.

  • Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.

  • Fry the basil leaves until just crisped. Set aside.

  • For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf.

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    House Number 0065175F1

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