Summer's bounty offers a wealth of incredible ingredients, and few are as delightful as the delicate zucchini blossom. These ephemeral beauties, often overlooked, possess a subtle sweetness and delicate texture that makes them perfect for a variety of culinary creations. Today, we’ll explore the magic of transforming these vibrant flowers into a truly irresistible appetizer: crispy, golden-fried stuffed zucchini blossoms. Imagine the satisfying crunch of the batter giving way to a creamy, flavorful filling, all wrapped up in the tender embrace of the zucchini flower itself.
This recipe elevates the simple zucchini blossom to new heights, showcasing its inherent beauty and delicate flavor. We'll guide you through each step, from carefully preparing the blossoms to achieving that perfect golden-brown fry. Ready to transform your summer gatherings with a taste of pure deliciousness? Let's dive into the step-by-step instructions and create these unforgettable fried stuffed zucchini blossoms!
Tools Needed
- Ziploc bag or container
- Paper towels
- Small spoon
- Frying pan
Ingredients
- Zucchini flowers (male)
- Ricotta cheese: 1/4 cup
- Cream cheese: 1/4 cup
- Shallots
- Cilantro: 1 tbsp
- Salt: a pinch
- Rice flour
- All-purpose flour
- Pepper
- Sparkling water: 1 cup
- Canola oil (or sunflower/vegetable oil)
Step-by-Step Instructions
Step 1. Prepare the Zucchini Flowers and Stuffing
- Wash zucchini flowers gently and dry them with paper towels. Remove the pistols from the flowers (they are a bit tough to digest).
- Mix ricotta cheese, cream cheese, finely chopped shallots, cilantro, and salt until creamy.
- Carefully open the zucchini flowers and fill them with the stuffing mix using a small spoon.
Step 2. Make and Use the Batter
- Mix rice flour, all-purpose flour, salt, and pepper. Gradually add sparkling water until you achieve a slightly runny consistency.
- Heat canola oil in a frying pan. Test if the oil is hot enough by dropping a small amount of batter; it should float to the surface.
- Dip each stuffed zucchini flower into the batter, ensuring it’s fully coated. Gently place the battered flowers into the hot oil, frying a few at a time to avoid overcrowding.
Step 3. Fry the Zucchini Flowers
- Fry for about 2 minutes per side, or until golden brown and crispy.
Step 4. Serve
- Remove the fried zucchini flowers from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Store extra zucchini flowers in a Ziploc bag in the refrigerator for up to a week.
- You can use male or tiny female zucchini flowers for this recipe.
- The shallots and cilantro add a nice Indian-inspired flavor to the filling.
- Don't overcrowd the pan when frying to ensure even cooking.
Nutrition
- Calories: 200-300
- Fat: 15-25g
- Carbs: 15-25g
- Protein: 5-8g
FAQs
1. Can I use frozen zucchini blossoms?
It's best to use fresh zucchini blossoms for the best flavor and texture. Frozen ones tend to be soggy after frying.
2. What kind of cheese is best for the filling?
A creamy, melting cheese like ricotta or goat cheese works well. You can also add Parmesan for extra flavor.
3. How do I prevent the blossoms from falling apart during frying?
Gently handle the blossoms, and ensure they are completely dry before dipping in batter. Don't overcrowd the pan when frying.
These fried stuffed zucchini blossoms are the perfect embodiment of summer's fleeting delights, a beautiful and flavorful appetizer that's sure to impress your guests. From the delicate crunch to the creamy filling, each bite is a celebration of fresh, seasonal ingredients. So gather your ingredients, embrace the sunshine, and enjoy this simple yet elegant dish!