No. 476 - Stuffed Zucchini Flowers
prep time: cook time: total time:
Ingredients:
- Zucchini flowers, leave about 2 inches of stem on, cleaned of dirt and inner pistil
- ricotta
- Grated parmesan or other italian cheese
- granulated garlic
- chopped basil and parsley
- lemon zest
- salt and pepper
- Pint size ziplock bag
- Batter
- seltzer water
- all purpose flour
- oil for pan frying
- Salt and pepper
Instructions:
- Clean and rinse your flowers - remove the hard pistil from the center.
- Mix the stuffing mixture into a small bowl, test for seasonings and adjust to your liking.
- Place mixture in the ziplock back and smush down towards one of the corners. Close the ziplock, then cut a small tip off the corner off to you can push the mixture through this hole and use it to fill your blossom with the filling.
- Heat about 1/4 inch of oil in a pan. Prepare the batter. Dip the blossom gently in the batter, then lay gently in the oil - being careful not to splash. Brown on one side, then gently turn and brown the other, and drain on paper towels.
- Sprinkle with some flakey finishing salt and enjoy.
- These flowers may be frozen and gently vacuum sealed for up to 6 months.
All photographs copyright Janet S. Grey.
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