RICOTTA STUFFED ZUCCHINI BLOSSOMS

 

  • Cooking Time: 4-6
  • Servings: 6
  • Preparation Time: 15 minutes

Backstory

Whether you're growing zucchini in your own garden or buying them at markets, you've no doubt come across the beautiful big yellow blooms of a zucchini plant. They may not be fragrant but they sure do taste good

Ingredients

  • vegetable oil
  • 6 zucchini blossoms
  • 1/2 cup ricotta cheese
  • 1 garlic clove, mince
  • 1 green onion, finely chopped
  • pinch of lemon zest
  • 1 1/4 cups of flour
  • good pinch of salt, plus more before serving
  • 12 oz beer

Directions

  • Heat a large saucepan or pot with 2" of vegetable oil over medium - high heat.
  • Combine the cheese, garlic, green onion and lemon zest in a small bowl.
  • Carefully open the pedals of the flower and work about 1-2 TB of the cheese mixture into each blossom.
  • In a medium bowl, combine the flour, pinch of salt and beer. Whisk until almost smooth. The batter should be like pancake batter, with a few lumps. Don't over mix...you'll lose the body that the beer provides. Feel free to add more flour or beer if needed to get the desired consistency.
  • Working in batches, carefully dip and roll the stuffed blossoms in the batter. allowing excess to drip off before placing into the hot oil. ***BE very careful as the oil will spit and splatter due to the wetness from the ricotta cheese.
  • Fry for 2 - 3 minutes, turning once, until golden brown. Remove from oil and let drain on rack. Sprinkle with salt.

Categories: Appetizer  Dairy  Vegetable 

Website Credit: http://peacefulcooking.blogspot.com/2013/08/stuffed-zucchini-blossoms.html

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