I Love Zucchini Blossoms

Total Time: 20 minutes

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Over the years I’ve featured Zucchini Blossoms a number of different ways, Mexican Style Blossom Enchladas , Butternut Squash Stuffed Blossoms rolled in Pistachios and Zucchini Blossom Cannoli’s. 

But I always come back to my original recipe of Ricotta Stuffed Zucchini Blossoms, my interpretation of an old Tuscan Recipe.

They’re not difficult to make and only require a few ingredients.

While a pastry bag definitely makes the job easier, they can be filled by hand using a spoon.

After a quick dip in the egg batter, gently place the blossoms into a heated frying pan with hot oil.

After sauteing to a nice golden brown its time to turn over the blossoms and do the other side.

Serve them with a sprinkle of Romano Cheese, Sea Salt and Black Pepper and of course your favorite beverage and you’ve got a party !

5 from 1 vote

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Stuffed Zucchini Blossoms

Author: Chef Dennis Littley

Course: Appetizer

Cuisine: Italian

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

Stuffed Zucchini Blossoms

• 12-15 Zucchini Blossoms
• 1/2 cup Ricotta Cheese
• 1 oz grated Romano Cheese
• 1 oz Shredded Mozzarella Cheese
• 1 egg- lightly beaten
• Sea Salt and Black Pepper to taste
• Pinch of Granulated Garlic
• Cooking oil as needed

Egg Batter

• 2 whole eggs
• 1/4 cup milk
• 1/4 cup flour
• 1/4 cup grated Romano
• 1 Tablespoon chopped Basil or Italian Parsley

Instructions

Blossom Stuffing

1. mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
2. open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
3. Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

Egg Batter

1. Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
2. Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
3. Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
4. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
5. Place finished blossom on paper towels to drain off any excess oil.
6. Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.