Best 3 Fried Stuffed Zucchini Blossoms Recipes

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**Fried Stuffed Zucchini Blossoms: A Culinary Delight of Freshness and Flavor**

Zucchini blossoms, the delicate edible flowers of zucchini plants, hold a special place in the world of culinary delights. These delicate blossoms, often overlooked, are a treasure trove of flavor and versatility, waiting to be explored. In this article, we present a collection of delectable recipes that showcase the beauty and taste of fried stuffed zucchini blossoms. From classic Italian fritti to innovative modern creations, these recipes promise a journey of flavors that will tantalize your taste buds and leave you craving more. Discover the art of stuffing zucchini blossoms with savory fillings, coating them in crispy batter, and frying them to golden perfection. Indulge in the crispy texture and the explosion of flavors as you bite into these delightful treats. Whether served as an appetizer, a main course, or a delightful snack, fried stuffed zucchini blossoms are sure to impress and satisfy. Get ready to embark on a culinary adventure as we unveil the secrets of this unique and delicious dish.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS



Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Steps:

  • In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
  • In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
  • Season with salt and serve with your favorite marinara sauce or vinaigrette.

FRIED BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS



Fried Baby Zucchini with Cheese-Stuffed Blossoms image

Categories     Vegetable     Side     Fry     Vegetarian     Quick & Easy     Ricotta     Zucchini     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings (as part of mezedes)

Number Of Ingredients 8

12 baby zucchini with blossoms attached
2/3 cup whole-milk ricotta (preferably fresh)
2 ounces coarsely grated salted myzithra cheese or ricotta salata (2/3 cup)
1 large egg yolk
1/2 teaspoon dried oregano, crumbled
About 1 cup extra-virgin olive oil
Special Equipment
a deep-fat thermometer

Steps:

  • Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
  • Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)
  • Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.

FRIED STUFFED ZUCCHINI BLOSSOMS



FRIED STUFFED ZUCCHINI BLOSSOMS image

Categories     Cheese     Vegetable     Appetizer     Fry     Vegetarian

Number Of Ingredients 11

Filling
ricotta cheese
chives, minced
parsley, finely chopped
nutmeg
salt
black pepper
Batter
3/4 cup flour
1 cup club soda, chilled
pinch of sa

Steps:

  • Directions * To prepare the flowers, clean out dirt or insects from the inside of flowers and remove the stamen. Gently rinse them one-at-a-time and pat dry on towels, being careful not to damage the delicate petals. Cut any long stems to 1 inch. * Put vegetable oil in a heavy bottom cast iron frying pan- about 1 inch deep. Heat oil to 360-365 degrees on a candy thermometer. * In a bowl, combine a good amount of ricotta and the remainder of filling ingredients to taste. Mix well. * Fill a pastry bag (a zip-lock bag with the corner snipped-off would be fine as well) with the cheese mixture. * Slowly and gently, squeeze a small amount of the filling into each flower (don't overfill) and twist the ends of flower closed. Place one-by-one on a plate. * In a large bowl, whisk flour, club soda and salt until combined. Add more club soda to thin if needed and form a thin crepe-like batter. * As soon as the oil is at the desired temperature, gently dip each blossom into the batter. Coat completely. Let the excess batter drain off and place into the hot oil (please be careful not to burn yourself as the hot oil could splatter). * Repeat with each blossom. Work in small batches of 3-4 blossoms at a time. No more than that in the pan, or the oil temp will drop too much and your blossoms will be soggy, not crisp. * Let each blossom fry for 30- 60 seconds and then turn with a small wire strainer. Fry on the other side until golden in color. Remove with the wire strainer, let drain and transfer to a plate lined with paper towels. * Season each while still hot with additional salt. * Continue until all blossoms have been fried. Serve immediately. Buon Appetito!

Tips:

  • Choose fresh and tender zucchini blossoms for the best results.
  • Gently wash the zucchini blossoms to remove any dirt or debris.
  • Carefully remove the pistils from the inside of the blossoms to prevent bitterness.
  • Use a variety of fillings to create unique and flavorful stuffed zucchini blossoms. Some popular options include ricotta cheese, mozzarella cheese, herbs, and vegetables.
  • Lightly coat the stuffed zucchini blossoms in flour before frying to help them hold their shape.
  • Fry the stuffed zucchini blossoms in hot oil until they are golden brown and crispy.
  • Serve the fried stuffed zucchini blossoms immediately with your favorite dipping sauce.

Conclusion:

Fried stuffed zucchini blossoms are a delicious and easy-to-make appetizer or snack. With their delicate flavor and crispy texture, they are sure to be a hit at your next party or gathering. Be sure to experiment with different fillings and dipping sauces to create your own unique variations on this classic recipe.

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