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
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 BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS
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
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
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
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
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
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
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
Categories Cheese Vegetable Appetizer Fry Vegetarian
Number Of Ingredients 11
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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