Have you ever had stuffed zucchini blossoms? If you ever have a chance to try, you MUST! It’s a favorite at my dinner pasta making classes during the Summer as the antipasto. There are different recipes, this is how I make mine. If you have any other ways to make stuffed blossoms, please share!
Stuffed Zucchini Blossoms
Serves 4
Ingredients:
8 Zucchini blossoms
125 gms (½ a cup) Ricotta
125 gms Fresh Mozzarella, chopped
2 TB of chopped fresh mint & basil
Zest of half a lemon or orange
2 TB grated Grana Padano
Sal to taste
Cracked green peppercorn to taste
60 gms ( cup) 00 or AP flour, approximate
⅛ teaspoon baking powder
100 ml (just under ½ a cup) sparkling water, approximate
EVOO as needed
Method:
in a bowl add the ricotta, mozzarella, herbs, lemon zest, grated cheese, mix and season with salt and pepper to taste. Place filling in a piping bag.
Remove the inner part of the flower and pipe in the filling to stuff the flowers with the cheese mixture.
Add the sparkling water to a bowl, and slowly whisk in the flour one spoon at a time. Make sure to whisk the flour until smooth until you reach a pancake batter like consistency. Add the baking powder, whisk in and set the batter to rest for 15 min.
When you’re ready to fry the blossoms heat a pan on medium high, and when it’s hot pour in the EVOO to cover the bottom of the pan. Carefully dip the flowers until the batter and place a few in the pan, careful to not crowd the pan. Fry a few minutes on each side until golden, immediately place on a plate lined with a paper towel, and sprinkle lightly with salt. Serve as your antipasto or as your aperitivo snack.
Have you ever had stuffed zucchini blossoms? They’re the flowers that come with the zucchini stuffed with cheese, battered and fried. And one of the best things about zucchini season, we sometimes make them as an anti pasta at my pasta making dinner class during the summer. I make mine filled with chopped mint, basil, fresh mozzarella, ricotta, grated parmesano, lemon zest, and salt to taste. Then I remove the inner part of the flour, pipe the filling in, and then make the batter. First, I add sparkling water to a bowl and slowly whisk in the flour, one spoon at a time. And you want to whisk it until it’s smooth before adding the next batch of flour. The mixture should be close to pancake batter consistency. At the end, I’ll add some baking powder, whisk it in, and you let the batter rest 15 minutes. Then, I carefully dip the stuffed blossoms in the batter and fry them for a few minutes on each side until golden. I immediately place them on a plate lined with paper, slightly sprinkled with salt, and then they’re ready for your Betty Diva anti pesto.
Dining and Cooking