Best 7 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.

CRISPY ZUCCHINI FLOWERS STUFFED WITH RICOTTA AND MINT

Steps:

• These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still crisp and hot. If you can't get hold of any flowers you can still make the recipe using just the zucchini - it will be like an Italian tempura.
• Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste.
• To make a lovely light batter, put the flour into a mixing bowl with a good pinch of salt. Pour in the white wine and whisk until thick and smooth. At this point the consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it's too thin, add a bit more flour; if it's too thick, add a little more wine.
• Open the zucchini flowers up gently, keeping them attached to the zucchini, and snip off the pointed stamen inside because these taste bitter. Give the flowers a gentle rinse if you like.
• With a teaspoon, carefully fill each flower with the ricotta mixture. Or, as I prefer to do, spoon the ricotta into the corner of a sandwich bag. Snip 1/2-inch off the corner and use this as a makeshift piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture to seal it in. Then put the flowers aside. (Any leftover ricotta can be smeared on hot crostini as a snack!)
• Now for the deep-frying bit. Get everyone out of the way if you can and make sure there are no kids around. Have tongs or a spider ready for lifting the flowers out of the oil, and a plate with a double layer of paper towels on it for draining. Pour the oil into a deep fat fryer or large deep saucepan so it's about 4 inches deep. Heat it up to 350 degrees F or, if using a saucepan, put in your piece of potato. As soon as the potato turns golden, floats to the surface and starts to sizzle, the oil is just about the right temperature. Remove the potato from the pan.
• One by one, dip the zucchini with their ricotta-stuffed flowers into the batter, making sure they're completely covered, and gently let any excess drip off. Carefully release them, away from you, into the hot oil. Quickly batter another 1 or 2 flowers and any small zucchini (or parsley) leaves if you have any - but don't crowd the pan too much otherwise they'll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels. Remove to a plate or board and sprinkle with a good pinch of salt and the remaining chile and mint. Serve with half a lemon to squeeze over. Bloody delicious. Eat them quick!
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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 FRIED ZUCCHINI BLOSSOMS RECIPE

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.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
• open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
• Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
• Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
• Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
• Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
• Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
• Place finished blossom on paper towels to drain off any excess oil.
• Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

JAMIE OLIVERS CRISPY ZUCCHINI FLOWERS STUFFED WITH SPICY RICOTTA AND MINT

Steps:

• Prepare a tray with layers of paper towel.
• Mix the ricotta with all the other filing ingredients until well combined. Taste along the way adjusting the seasoning as you go.
• Put the mixture into a piping bag or a plastic bag with the corner snipped, and pipe this into the middle of the blossom. Gently fold the petals over the mixture to cover and twist at the top to seal
• Add the oil to a large pot to about 10cm deep, and heat to 180C / 350F. This is the temperature before smoking hot but one where if you added a piece of bread it would go golden very quickly.
• While the oil is heating, whisk the flour and soda water until you get the consistency of a runny pancake batter. Add more water or flour if necessary.
• When the oil reaches temperature, quickly dip the stuffed zucchini flowers through the batter and lightly shake off any excess. Gently drop this into the oil and fry on both sides until golden. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches and then fry any additional vegetables or parsley if desired.
• Serve immediately while still hot with wedges of fresh lemon and salt.

FRIED ZUCCHINI FLOWERS

Steps:

• Wash the Zucchini flowers under fresh water. Gently open the petals of each flower and insert 2 capers and 1 cube of mozzarella. In a bowl, prepare the pastella (batter) by mixing: flour, eggs, garlic, mint, cheese and water. Dip the flower in the pastella and fry in hot oil. Fry the flowers on both sides until they turn golden. Serve immediately.