Stuffed Zucchini Blossoms
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 171
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 11
- Sodium
- 175
- Total: 30 min
- Active: 20 min
Ingredients
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
Directions
- 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.
Cook’s Note
If you can only get grocery store ricotta, use an extra tablespoon or two and place in a strainer lined with cheesecloth or a coffee filter to drain in the refrigerator for an hour or two before making the filling.