If you've never had fried zucchini blossoms before, think of them as a classier Italian version of a jalapeno popper. Unless you grow your own zucchini, zucchini blossoms may be pretty hard to come by. If you're lucky like me, you might be able to find them at your local farmer's market. They don't keep well - so you'll need to use them up rapidamente!
Okay, so these may not look as delicate as some other recipes, but I do like me some fried batter. And although the ricotta stuffing is optional - skipping it will only lead to regret and sorrow.
Ingredients:
- 10-12 zucchini blossoms
- 1/2 cup ricotta cheese
- zest of half a lemon, finely grated
- fresh herbs such as chives or thyme, finely chopped
- 1/2 tsp salt
- 1/8 tsp black pepper
- vegetable oil for frying
Batter:
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup cold beer or club soda
Cleaning zucchini blossoms: You will need to trim away the spiny prickly bits on the side (I'm pretty sure that is the scientific term). Make a small slit down the side and cut out the stamen and look out for any bugs that might be hiding in there. Gently rinse with water inside and out. Pat dry with a towel. If the stem is very long, you should trim it down to about a centimetre.
Instructions:
- Preheat your deep fryer to about 375 F. If you don't have a deep fryer, a large pot with oil on the stove top will work, just be sure to leave a lot of room so that oil will not bubble over.
- In a small bowl, mix together the ricotta, lemon zest, herbs, salt and pepper with a fork until well combined.
- In a medium bowl, gently whisk together the batter. Do not over-work or try to whisk out all the lumps.
- Spoon the ricotta filling into the corner of plastic Ziploc bag, or a pastry bag if you're fancy. I like the plastic bag because there's no clean-up! Cut a small opening in the corner of the plastic bag.
- Pipe filling into the blossoms.
- Gently close the opening and twist the petals to seal. Don't worry about trying to close up the flower super tight, as the batter will also help seal things up.
- While pinching the petals, dip the blossom into the batter and coat evenly by drawing it back and forth.
- Lower into the oil again by drawing it back and forth before releasing. If you just let go, it won't form as nice of a crust. If you have a deep fryer with mesh basket, it will also sink to the bottom and get stuck...sigh....
- Continue stuffing, battering and frying the remaining blossoms.
- Fry each for a few minutes until lightly golden brown. Drain on some paper towels.
- You can serve as is, or with a dipping bowl of aioli (mayo, minced garlic, lemon juice) or some marinara sauce. Enjoy!
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