Say hello to your new favorite appetizer, Stuffed Fried Zucchini Flowers. You won’t believe the flavor explosion. Try this recipe below to taste the sensation!
This Stuffed Fried Zucchini Flowers Recipe Will Transport You to Italy in One Bite!
Have you ever felt bored with the same daily menu? That changed for me when one day, I felt compelled to try something extraordinary and full of surprises!
The Stuffed Fried Zucchini Flowers recipe that I discovered completely transformed my perspective on creative cooking. I recall the first time I fried these zucchini flowers, their unique taste and texture were so enticing that anyone who tried them would be amazed.
This experience taught me the value of exploring different ingredients and recipes to refresh our daily meals. The zucchini flowers, not typically mainstream, presented a delightful culinary adventure. Its preparation involves cleaning the flowers, filling them optionally with cheese or other fillings, and then lightly battering and frying to achieve a crispy exterior with a soft, flavorful interior.
Stuffed Fried Zucchini Flowers Recipe
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 12
Ingredients:
Stuffed Zucchini Blossoms
- 12-15 Zucchini Blossoms
- 123 g Ricotta Cheese
- 28.35 g grated Romano Cheese
- 28.35 g Shredded Mozzarella Cheese
- 1 egg- lightly beaten
- Sea Salt and Black Pepper to taste
- Pinch of Granulated Garlic
- Cooking oil as needed
Egg Batter
- 2 whole eggs
- 61 g milk
- 31.25 g flour
- 25 g grated Romano
- 1 Tablespoon chopped Basil or Italian Parsley
Instructions:
Blossom Stuffing
- Mix all the ingredients thoroughly and transfer the mixture into a small pastry bag. Alternatively, you can use a Ziplock bag and snip off one corner to create a makeshift piping bag.
- To fill the blossom, carefully open one end and insert a small amount of cheese. Ensure that you add just enough cheese to nearly fill the blossom without causing it to bulge or overflow.
- Place the blossoms in the refrigerator for approximately 10 to 15 minutes while you prepare the egg mixture.
Egg Batter
- First, lightly beat the eggs and then gradually incorporate the milk, flour, cheese, and basil, mixing thoroughly until well combined. The consistency of the egg mixture should closely resemble that of pancake batter.
- Achieving the correct consistency is crucial; if the mixture is too thick, the egg coating will be overly heavy, while if it is too thin, it will not adhere properly and will run off.
- Begin by heating a large sauté pan over medium heat. Once the pan is sufficiently hot, add approximately 1/4 inch of cooking oil to it.
- Coat the zucchini blossoms in the egg mixture, shaking off any excess, before gently placing them into the preheated oil. Repeat this process, making sure not to overcrowd the pan, until you have a single layer of blossoms frying.
- Carefully fry each side of the Blossom until it achieves a golden brown color, dedicating roughly two minutes to each side. Note that the second side may cook more quickly, so it’s important to monitor them closely for the best results.
- Place the finished blossom on paper towels to allow any excess oil to drain off.
- Arrange the blossoms on a serving tray and enhance their flavor by sprinkling them with grated Romano cheese, alongside a pinch of sea salt and freshly ground black pepper.
Source: askchefdennis