Best 5 Stuffed Fried Zucchini Flower Recipes

FRIED ZUCCHINI FLOWERS

Steps:

• Clean flowers and dry with a paper towel.
• Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
• Heat vegetable oil in a deep skillet over medium heat.
• Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

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.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
• For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
• Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
• Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
• For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
• When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
• Serve warm with marinara for dipping.

FRIED ZUCCHINI BLOSSOMS

Steps:

• In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
• Variation #1:
• For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
• Variataion #2:
• Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL

Steps:

• Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
• Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
• Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
• Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
• Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.