Best 4 Stuffed Zucchini Flowers Recipes

STUFFED ZUCCHINI FLOWERS

Steps:

• Gently pull the stamen out of each zucchini flower. Set the flowers aside.
• Beat the flour, eggs, and salt together in a bowl until they are smooth. Beat in the milk. Set the batter aside.
• Mix the mozzarella, capers, tomato and basil together and fill the inside of each zucchini flower with some of this mixture. Fold the ends of the petals over the filling to enclose it.
• Heat the oil to a depth of 2 inches in a heavy saucepan or a wok.
• Dip the stuffed flowers into the batter, allowing any excess to run off. Fry the flowers until they turn light gold, 6 to 8 minutes. Drain them on absorbent paper as they are done. Sprinkle them lightly with salt and serve them while they are warm.

STUFFED ZUCCHINI FLOWERS

Steps:

• For the stuffing: Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry.
• For the marinara sauce: Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley.
• For the vodka batter: Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth.
• Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
• Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper.
• Serve the fried blossoms hot with the marinara sauce.
• Cook's Note: If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.

STUFFED ZUCCHINI FLOWERS

Steps:

• Make the batter. Sift the flour into a large bowl and add the water gradually, beating constantly until the mixture is smooth. Beat in the oil and salt (this can all be done in a food processor).
• Beat the egg white until thick and set aside.
• Cut the mozzarella into small pieces. Season with pepper.
• Stuff the flowers with cheese and a little anchovy, folding over the petals to enclose it.
• Heat the oil in a large skillet.
• Beat the batter, fold in the egg white and dip each flower into it, scraping off the excess on the side of the bowl. Put the flowers a few at a time into the hot oil and cook, turning once, until they are golden brown on both sides. Drain on paper towels. Sprinkle with salt and serve hot.

SABINE'S STUFFED ZUCCHINI FLOWERS

Steps:

• Toss the bread and milk together in a bowl and leave for 15 minutes or longer, until the bread has absorbed all the milk. Squeeze out excess milk and mash the bread with a whisk, fork or wooden spoon.
• Preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate the flowers or tomatoes. If using zucchini flowers, very gently open them out and pull out the stamens. If using tomatoes, cut them in half along the equator, gently squeeze out the seeds, and scoop out the flesh. Set it aside for another purpose. Set the tomato shells upside down on a rack set over a sheet pan to drain.
• Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it is tender, 3 to 5 minutes, and add a generous pinch of salt, the garlic and the zucchini. Cook, stirring often, until the zucchini is tender and the mixture very fragrant, about 8 minutes. Remove from the heat.
• Beat the eggs in a large bowl. Beat in the bread, onion and zucchini mixture, and the fresh herbs. Season to taste with salt and pepper. To fill zucchini blossoms, carefully pull apart the petals and fill the cavity inside, then let the petals close up around the stuffing. Lay the flowers on their side in the baking dish. Or spoon the filling into the hollowed-out tomatoes and place in the baking dish.
• Drizzle the remaining tablespoon of oil over the vegetables and place in the oven. Bake 30 to 40 minutes, until the top is lightly browned. Serve hot or warm.