Imagine sinking your teeth into a delicate zucchini blossom, bursting with a vibrant, savory filling. This isn't just any appetizer; it's a taste of authentic Italian cuisine, a celebration of fresh, seasonal ingredients transformed into a culinary masterpiece. Stuffed zucchini flowers, or fiori di zucca ripieni, are a delightful treat, showcasing the delicate sweetness of the blossoms perfectly complemented by a rich, flavorful heart. The simple elegance of this dish belies its intensely satisfying flavor profile.
These exquisite little packages are surprisingly easy to prepare, and this recipe will guide you through each step, from selecting the perfect blossoms to creating the ultimate stuffing. Prepare to be amazed by how quickly these delectable morsels come together, transforming a simple summer ingredient into a truly memorable dining experience. Ready to embark on this culinary adventure? Let's get started with the step-by-step instructions below.
Tools Needed
- Piping bag or ziploc bag
- Frying pan
- Thermometer (optional)
Ingredients
- Zucchini flowers
- Fresh ricotta: 250 grams
- Gorgonzola cheese: a few tablespoons
- Egg: 1
- Lemon: 1
- Plain flour
- Sparkling water
- Sunflower oil
Step-by-Step Instructions
Step 1. Prepare the Zucchini Flowers and Filling
- Remove the pistils from the zucchini flowers and place them in water to soften.
- In a bowl, combine ricotta, gorgonzola, lemon zest, and egg. Mix well.
- Gradually add sparkling water to the ricotta mixture, mixing until creamy but not runny.
- Transfer the filling into a piping bag or ziploc bag.
- Fill the zucchini flowers with the ricotta mixture.
- Close the zucchini flowers by crossing the petals and gently pressing.
- Dust the closed flowers lightly with flour to help seal them.
Step 2. Prepare the Batter and Fry
- Heat sunflower oil to 180°C (or until a toothpick inserted into the oil produces bubbles).
- Dip the stuffed zucchini flowers into a batter made from flour, egg, and water (adjust water until the batter is thick, like pancake batter).
- Fry the zucchini flowers in batches, ensuring the oil remains hot. Fry until golden brown and crunchy, turning to cook both sides evenly.
Step 3. Final Touches
- Remove the fried flowers and place them on kitchen paper to absorb excess oil.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Don't overfill the zucchini flowers to ensure they close properly.
- Fry in batches to maintain oil temperature and achieve crispy results.
- The zucchini flowers can be made without the filling for a simpler version.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 15-20g
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 become mushy when cooked.
2. What can I substitute for ricotta cheese?
You can substitute with other soft cheeses like goat cheese or mascarpone, but the flavor will be slightly different. A mixture of cottage cheese and cream cheese is also a good option.
3. How do I prevent the stuffed blossoms from falling apart?
Gently handle the blossoms. Don't overfill them, and use toothpicks or kitchen twine to secure them if necessary. A light batter helps as well.
These crunchy stuffed zucchini flowers are a testament to the beauty of simple, fresh ingredients elevated to a culinary masterpiece. From appetizer to a delightful side dish, they're guaranteed to impress your guests and leave them wanting more. Enjoy the taste of Italy in every bite!