Stuffed Zucchini Blossoms with Heirloom Tomato Salad

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I made this recipe tonight. It was delicious. I made a little more stuffed blossoms than the recipe called for (created extra filling and I was glad I did. The end result was so tasty. Instead of heirloom tomatoes I used half a pint of grape tomatoes halved combined with half a pint of sweet small yellow tomatoes halved. It was very bright and colorful and so cute and easy to dish up. One word of advice - the recipe says to drain the fried blossoms on paper towels. I found it better to drain them in a colander or a rest them on a small rack with paper towel under that - reason being, the fried blossoms are piping hot with ooey-goey melted cheese deliciousness bursting at the seems and when allowed to rest on the paper towel the cheese (and the blossoms stick to the paper towel. Lastly, I found the prep time for the recipe took longer than described...perhaps because I'm not Anne Burrell?!? I would make this recipe again in a heart beat and will, I'm sure!

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Hands down the yummiest salad I've ever eaten. Definitely worth the work. I wish I could get blossoms year round.

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This recipe was a perfect summertime appetizer to share with friends. The zucchini blossoms from my garden had a very mild flavor with a light crisp coating to crunch through. The warm melting cheese was a very satisfying against the brightness of the delicious and beautiful heirloom tomato salad. I'm looking forward to the next excuse to taste this again. I love Anne Burrell!

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My husband was a little skeptical at first, but the plate was empty(not that I didn't help. I also used a Chardonay that wasn't pricey and it didn't effect the recipe at all. Something to impress friends with.

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Anne always passes on secret 'golden' gems and this time it was the tempura batter she received from her mentor Mario Batali and I thank both of them. It is made with AP (all-purose flour and Chardonay white wine. I must confess I did use 'Two Buck Chuck' Chard from Trader Joe's and it worked perfectly. I thank the Farmer's Market for the Zucchini Squash blossoms. So, I doubled the recipe and used about 3 cups of AP flour to 1 bottle of Chard. Also added white pepper and Kosher salt the flour which I thought the original recipe lacked and helped with that extra kick. So, now we had an impromptu tempura dinner party. Everything and anything including lotus root went into the batter through the fryer then into the mouths of waiting guests.
Re: the original filling added more basil and Parm also some Romano cheese, the two work so much better together.
BTW Cranston of AZ was right I also received a bee in our blossoms.
Anne keep up the good work.

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Holy cow! Ordered zuchinni blossoms from a local farmer. Opened the fourth one and a bumblebee was still inside! Let it outside. Still freaked. love the recipe.

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OMG -- delicious from the 1st to last bite! You NEED to use heirloom tomatoes -- you will never use "regular vine ripened" again. Don't be afraid to stuff the flower more than you think you should, otherwise the cheese won't ooze. I added some cracked black pepper to help balance out the parm. If you tear a petal, use the flower anyways; just use the other petals to wrap around the ripped petal and then fry because while the batter is loose, it is very forgiving. Next year I'm going to grow extra zucchini so that I don't have to depend on my farmer's market for the flowers!

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I made the salad and it taste great. A splash of vinegar is all you need. What is this new format that is combining the recipes? I know they are free, but these were 2 different recipes.

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Heirlooms are sooo much tastier than regular tomatoes ooh their so good. I could not locate the Zuccihini Blossoms whatsoever, so I fried eggpplant slices and put the salad on top of the crispy eggplant , and the eggplant abosrbed the juicy goodness of the tomato salad. It was delish nonetheless but I am going to hunt down those blossoms and make these. Anne had me just about climbing through the tv on this episode!

*Side Note The soft shells were a.w.e.s.o.m.e., also from this episode.