Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Fried Stuffed Zucchini Blossoms
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 202
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 14 mg
- Sodium
- 198 mg
Zucchini blossoms are one of summer’s fleeting pleasures — delicate, golden and best cooked the day they’re picked. Zucchini plants produce both male and female flowers; use the male blossoms, which grow on long stems and don’t develop into fruit, leaving the female flowers to mature into zucchini. Just don’t harvest them all — leave some males in place so pollinators can do their work. Here, a light ricotta filling enriched with a touch of mozzarella is piped into each blossom, then dipped in a batter and fried until light and crisp.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 12 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 202
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 14 mg
- Sodium
- 198 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Combine the ricotta, mozzarella, Parmigiano, lemon zest, 1/4 teaspoon salt and some black pepper in a bowl and stir to combine. If desired, you can transfer the filling to a resealable plastic bag or piping bag and snip off the end or just fill the blossoms by hand with a small spoon.
- Gently open the petals of a zucchini blossom. With two fingers, pluck out the fuzzy yellow stamen at the base of the flower. Repeat with the remaining flowers. Fill each blossom with some of the filling, then gently twist the tops to seal them closed.
- For the batter, whisk the all-purpose flour, rice flour, baking powder and 1 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- Heat 2 inches of oil in a Dutch oven to 360 degrees F. Line a rimmed baking sheet with a cooling rack.
- Dip half of the blossoms in batter, letting the excess drip back into the bowl, and add to the hot oil. Fry, turning as needed, until crisp and golden, 2 to 3 minutes. Transfer to the cooling rack. Season with salt. Let the oil return to 360 degrees F and repeat with the remaining blossoms and batter. Serve hot.
