Best 3 Fried Zucchini Squash Blossoms Recipes
**Zucchini Squash Blossoms: A Culinary Delight Waiting to Be Discovered**
Zucchini squash blossoms, the delicate and ephemeral flowers of the zucchini plant, offer a unique and delectable culinary experience. Often overlooked and discarded, these blossoms hold a treasure trove of flavors, textures, and versatility. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, zucchini squash blossoms present an exciting opportunity to create dishes that are both visually stunning and palate-pleasing. From delicate fritters to savory stuffing, and even as a vibrant garnish, these blossoms can transform any meal into an extraordinary affair. Embark on a culinary journey with our curated collection of zucchini squash blossom recipes, each one showcasing the unique charm and versatility of this often-underrated ingredient. Discover new ways to elevate your cooking and create dishes that will impress even the most discerning palate.
STUFFED FRIED ZUCCHINI BLOSSOMS RECIPE
There are certain dishes that remind me of summertime in Rome, when certain vegetables are only in season and at their freshest.
Provided by Nonna Box
Categories Antipasto
Time 50m
Number Of Ingredients 9
Steps:
- Cut with a knife the side of each blossom and stuff with one cube of mozzarella and a piece of anchovy. Place on a large platter and set aside.
- Pour 3 inches of oil in a large wok or large heavy pot and heat to 375 F.
- In a large mixing bowl, add the flour, baking powder, and sparkling water and mix until the batter is the consistency of heavy cream.
- Dip 2 zucchini flowers at a time in the batter to coat completely, and let the excess batter drip off.
- Fry the flowers in the hot oil for 1 minute on each side, gently rolling them with the help of a spatula, until crisp and golden brown. Pull gently out of the oil, set them on a platter lined with paper towels, and season with salt and pepper while they are still hot.
- Repeat the steps with the remaining zucchini flowers.
- Serve immediately.
Nutrition Facts : Calories 269 kcal, Carbohydrate 48 g, Protein 10 g, Fat 3 g, Cholesterol 11 mg, Sodium 956 mg, Fiber 1 g, ServingSize 1 serving
FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
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 SQUASH BLOSSOMS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
- Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
- In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
- Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
- Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
- Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.
Tips:
- Choose male zucchini blossoms for frying, as they do not produce fruit and have a milder flavor.
- Gently rinse the blossoms to remove any dirt or debris, and pat them dry with a paper towel.
- Use a light touch when handling the blossoms, as they are delicate.
- Stuff the blossoms with a variety of fillings, such as cheese, herbs, or vegetables.
- Heat the oil to the proper temperature before frying the blossoms to ensure they cook evenly and crispy.
- Do not overcrowd the pan when frying the blossoms, as this will cause them to steam instead of fry.
- Serve the fried zucchini blossoms immediately, garnished with fresh herbs or grated cheese.
Conclusion:
Fried zucchini squash blossoms are a delicious and unique appetizer or side dish. They are easy to make and can be stuffed with a variety of fillings to suit your taste. When choosing blossoms, look for male blossoms, as they have a milder flavor and do not produce fruit. Handle the blossoms gently and fry them in hot oil until crispy. Serve immediately and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
