Saturday, June 27, 2020

Fried Stuffed Zucchini Flowers


It's that time of the year again. Zucchini flowers are blooming. Since we all have that extra time to stop and smell the roses (COVID 19), why not pick a few zucchini flowers while you're out there and turn them into a wonderful treat. I found these recipes online with a variety of stuffings and wanted to share them

For the Batter:
  • 2 eggs
  • 1/2 teaspoon salt
  • 8-9 tablespoons flour
  • 1/4 cup milk 
For the Stuffing:
  • 8-10 zucchini flowers
  • 1 small fresh mozzarella cut into small cubes
  • 3-4 slices prosciutto cut into small strips
In a medium-sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.**
To Clean the zucchini, trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch (1 centimeter) of stem. Rinse and towel dry.
Stuff the flower with approximately 3 cubes of mozzarella and 3 strips of prosciutto (if you like anchovies then you can substitute them for the prosciutto). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!

Alternate Stuffings:

Goat Cheese Stuffing: 
  • 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
  • Salt & Pepper to taste

Ricotta Stuffing :

  • 1 cup ricotta
  • 1 tablespoon freshly chopped mint
  • 1/2 teaspoon grated lemon zest
  • Kosher salt
  • Freshly ground black pepper

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