Stuffed Zucchini Flowers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2036
- Total Fat
- 174
- Saturated Fat
- 36
- Carbohydrates
- 67
- Dietary Fiber
- 12
- Sugar
- 13
- Protein
- 27
- Cholesterol
- 154
- Sodium
- 2223
- Total: 1 hr 20 min
- Prep: 40 min
- Cook: 40 min
Ingredients
Stuffing:
2 cups/500ml soft ricotta cheese
1 cup/250ml 35-percent cream
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Zest of 1 lemon
1 anchovy fillet, finely chopped, optional
Salt and freshly ground black pepper
8 zucchini blossoms, pistils removed, gently washed and patted dry
Marinara Sauce:
2 tablespoons/30ml olive oil
3 cloves garlic, minced
1 onion, chopped
12 tomatoes, blanched and peeled or 4 cups (1 liter) canned tomatoes
Salt and freshly ground black pepper
1 bunch fresh basil, chopped
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Vodka Batter:
1 1/2 cups/375ml all-purpose flour
1 teaspoon/5ml baking powder
1/2 teaspoon/2ml salt
1 cup/250ml club soda
1 cup/250ml vodka
Canola or peanut oil, for frying
Directions
- For the stuffing: Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry.
- For the marinara sauce: Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley.
- For the vodka batter: Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth.
- Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
- Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper.
- Serve the fried blossoms hot with the marinara sauce.
- Cook's Note: If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.