3 Ways to Stuff Zucchini Blossoms
A few weeks ago I published a YouTube video on How To Make Zucchini Blossom Beignet, a simple fried zucchini blossom recipe that anyone can make at home. Since then I have received many requests for stuffed zucchini blossoms. I am sharing my 3 favorite recipes: stuffed with mozzarella and prosciutto; stuffed with goat cheese, oven-dried tomatoes, and tapenade; and finally stuffed with ricotta, lemon, and basil.
The possibilities are limitless. Pour yourself a glass of rose and let's get cooking. Click here to watch a video of how to stuff zucchini blossoms. Treat these recipes as starting points for your own creativity. Tag me at #pistouandpastis and share your favorite versions!
Stuffed Zucchini Blossoms: Mozzarella, Prosciutto, and Basil
A cheesy and delicious way to eat zucchini blossoms
3 slices prosciutto (cut into 12 pieces)
12 basil leaves4 ounces fresh mozzarella (cut into 12 pieces)
12 zucchini blossoms
1 cup tempura batter, see notes
10 cups vegetable oil, for frying
1 cup tomato sauce (optional)
Lay all 12 pieces of prosciutto on a clean surface. Top with 1 basil leaf and 1 piece of mozzarella then roll-up. Insert into zucchini blossom and twist flower end to hold everything in place.
Dip the zucchini blossoms into the tempura batter, then shake off excess.
In a large, heavy saucepan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F. Deep fry half of the zucchini blossoms until golden brown and fully cooked, about 5 minutes. Using a slotted spoon or spider strainer, transfer to several layers of paper towels to drain. Repeat with the remaining zucchini.
Serve on their own or with warmed tomato sauce for dipping. For a classic Italian spin, wrap each piece of mozzarella with an anchovy fillet instead.
Notes:
Tempura Batter: I use any store-bought brand. Mix according to manufacturers' directions.
Stuffed Zucchini Blossoms: Goat Cheese, Sun-Dried Tomatoes, and Tapenade
A delicious way to eat zucchini blossoms
4 ounces fresh goat cheese
1 tbsp sun-dried tomato pesto
1 tbsp olive tapenade, see notes
12 zucchini blossoms1 cup tempura batter, see notes
10 cups vegetable oil1 cup tomato sauce (optional)
In a large bowl, thoroughly mix the goat cheese, pesto, and tapenade. Fill a pastry bag, and pipe mixture equally into each of the blossoms. Twist the end then dip into the tempura batter, then shake off excess.
In a large, heavy saucepan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F.
Deep fry half of the zucchini blossoms until golden brown and fully cooked, about 5 minutes. Using a slotted spoon or spider strainer, transfer to several layers of paper towels to drain. Repeat with the remaining zucchini.
Serve on their own or with warmed tomato sauce for dipping.
Notes:
Quintessential Tapenade
When the weather starts to heat up, my taste buds board a plane venture to the South of France, long renowned for its golden sunlight and soul-satisfying Summer food. A cuisine rich with flavorful condiments like rouille and tapenado that enhance everything they touch. The word tapenade is derived from the Provencal word for capers, tapeno.
2 cups pitted Kalamata Olives, drained
4 tablespoons of capers
8 anchovy fillets4 basil leaves
1/4 cup of olive oil
Put everything in your food processor and pulse to the texture you like. Yes, it is as simple as that.
Tapenade has a long shelf life despite the fact my tapenade never lasts more than a meal or two. Click here for more tapenade recipes.
Tempura Batter: I use any store-bought brand. Mix according to manufacturers' directions.
Stuffed Zucchini Blossoms: Whole Milk Ricotta, Lemon, and Basil
An incredibly fresh and easy way to stuff zucchini blossom
1 cup ricotta1 large egg yolk
1/4 tsp nutmeg
2 tbsp grated parmesan
1 lemon (zested)
pinch black pepper
pinch sea salt
6 basil leaves (chopped)
1 cup tomato sauce (optional)
In a large bowl, thoroughly mix the ricotta, egg, nutmeg parmesan, lemon zest, black pepper, salt, and basil. Fill a pastry bag, and pipe mixture equally into all the zucchini blossoms. Twist the end and dip the zucchini blossoms into the tempura batter, then shake off excess.
In a large, heavy saucepan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F.
Deep fry half of the zucchini blossoms until golden brown and fully cooked, about 5 minutes. Using a slotted spoon or spider strainer, transfer to several layers of paper towels to drain. Repeat with the remaining zucchini.
Serve on their own or with warmed tomato sauce for dipping.
Tempura Batter: I use any store-bought brand. Mix according to manufacturers' directions.
