Best 6 Fried Zucchini Blossoms Recipes

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Zucchini blossoms are a unique and versatile ingredient that can be used to create a variety of delicious dishes. They have a delicate flavor and a slightly crunchy texture, making them a perfect addition to salads, pizzas, and fritters. However, one of the most popular ways to enjoy zucchini blossoms is to fry them. This simple cooking method allows the blossoms to retain their delicate flavor while giving them a crispy coating. Whether you serve them as an appetizer, a side dish, or even as a main course, fried zucchini blossoms are sure to be a hit. With just a few simple ingredients and a bit of time, you can create this tasty treat that will impress your friends and family.

Let's cook with our recipes!

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 ZUCCHINI SQUASH BLOSSOMS



Fried Zucchini Squash Blossoms image

I have been making and eating zucchini blossoms for as long as I can remember. My nana would make sure my grandfather picked them as soon as they were perfect! As a little girl we would fill them with ricotta and mozzarella cheese, but I am going to share a delicious paleo recipe for you to enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Appetizers and Snacks     Cheese

Time 1h13m

Yield 4

Number Of Ingredients 10

6 zucchini blossoms, or more to taste
⅓ cup soft goat cheese, at room temperature
1 egg yolk
1 scallion, diced
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
¾ cup tapioca flour
½ cup arrowroot powder
½ cup coconut oil, melted, or as needed
sea salt to taste

Steps:

  • Fill a large bowl with cold water and ice.
  • Bring a large pot of lightly salted water to a boil. Add zucchini blossoms and cook until slightly wilted, about 20 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on a plate lined with paper towels.
  • Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth.
  • Spoon filling into a resealable plastic bag and seal, squeezing out as much air as possible. Cut a small corner off the bag. Pipe about 1 tablespoon of the filling into each zucchini blossom. Fold petals over to cover filling. Arrange on a plate.
  • Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes.
  • Mix tapioca flour and arrowroot powder together in a shallow dish.
  • Pour coconut oil into a cast iron skillet to a depth of 1 inch. Heat until a thermometer inserted into the oil reads 350 degrees F (175 degrees C).
  • Dredge cold zucchini blossoms lightly in tapioca flour mixture, shaking off excess. Fry in hot oil until golden, about 1 minute. Flip with tongs and fry until golden on second side, about 1 minute more. Remove zucchini blossoms to drain on a plate lined with paper towels. Season with sea salt.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 37.2 g, Cholesterol 66.1 mg, Fat 34.1 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 27.9 g, Sodium 181.2 mg, Sugar 0.6 g

FRIED ZUCCHINI BLOSSOMS



Fried Zucchini Blossoms image

Categories     Vegetable     Appetizer     Fry     Zucchini     Fall     Gourmet

Number Of Ingredients 4

zucchini blossoms
2/3 cup all-purpose flour
3/4 cup beer or club soda
oil

Steps:

  • Whisk flour into beer or soda to make batter.
  • Dip blossoms in batter to thinly coat.
  • Fry blossoms in a saucepan, 2 or 3 at a time, in 1 inch of hot (375°F) oil.
  • Drain on paper towels and season with salt.

CURRIED FRIED ZUCCHINI BLOSSOMS



Curried Fried Zucchini Blossoms image

Categories     Vegetable     Side     Fry     Mozzarella     Curry     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 fried zucchini blossoms, serving 4 as an hors d'oeuvre

Number Of Ingredients 8

1 cup all-purpose flour
2 teaspoons curry powder
1/4 teaspoon salt
1 to 1 1/8 cups chilled seltzer or club soda
1/4 pound mozzarella, grated coarse (about 1 cup)
1 tablespoon finely chopped fresh coriander
16 zucchini blossoms, pistils removed it desired
vegetable oil for deep-frying

Steps:

  • In a bowl whisk together the flour, the curry powder, and the salt, add 1 cup of the seltzer, and whisk the batter until it is smooth. Let the batter stand for 10 minutes and, if desired, thin it with enough of the remaining seltzer to reach the consistency of crêpe batter. In a small bowl toss together the mozzarella and the coriander and divide the mixture among the blossoms, stuffing it inside them and pressing the ends of the blossoms closed.
  • In a deep skillet heat 1 inch of the oil to 375°F. on a deep-fat thermometer. Working quickly in batches, dip the blossoms, 1 at a time, in the batter, coating them completely, and fry them in the oil, turning them, for 1 1/2 to 2 minutes, or until they are golden and crisp. (Make sure the oil returns to 375°F. before adding each new batch.) Transfer the blossoms as they are fried with a slotted spoon to paper towels to drain, sprinkle them with salt, and serve them warm.

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 for Frying Zucchini Blossoms:

- Choose young, tender zucchini blossoms for the best flavor and texture. - Handle the blossoms gently to prevent bruising. - Remove the pistils from the center of the blossoms to reduce bitterness. - Dip the blossoms in a light batter or coating before frying to help them hold their shape. - Fry the blossoms in hot oil until they are golden brown and crispy. - Drain the blossoms on paper towels to remove excess oil. - Serve the blossoms immediately, while they are still hot and crispy.

Conclusion:

- Zucchini blossoms are a delicious and versatile ingredient that can be used in a variety of dishes. - Fried zucchini blossoms are a popular appetizer or side dish that is easy to make and always a crowd-pleaser. - With their delicate flavor and crispy texture, fried zucchini blossoms are a surefire way to impress your guests.

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