One of the great joys in life for me and my wife are stuffed zucchini blossoms. We were first introduced to these delicious little bites of heaven on our first visit to Rome and have enjoyed them ever since.
If you’re not familiar with the joys of stuffed zucchini blossoms then you don’t know what you’re missing. These little bites of heaven are amazingly delicious and so very easy to make.
I’ve made zucchini blossoms more ways than you can probably imagine, but I always come back to my original recipe, my interpretation of a Classic Tuscan Recipe.
What do I need to make Stuffed Zucchini Blossoms?
They’re not difficult to make and only require a few ingredients.
- zucchini blossoms (or squash blossoms)
- ricotta cheese
- grated Romano cheese
- shredded mozzarella (or fontina)
- sea salt and black pepper
- granulated garlic
- cooking oil
- fresh chopped parsley or basil
How do I make Stuffed Zucchini Blossoms?
The first step is filling the blossoms with the ricotta cheese mixture. While a pastry bag definitely makes the job easier, the blossoms can be filled by hand using a spoon.
Next, get the egg batter ready.
After a quick dip in the egg batter, gently place the blossoms into a heated frying pan with hot oil.
Don’t overcrowd the pan.
After sauteing to a nice golden brown its time to turn over the blossoms and do the other side.
Chef Dennis Tip-
Drain the finished blossoms on a paper towel to get rid of the excess oil.
Sprinkle the finished blossoms with grated Romano Cheese, Sea Salt and Black Pepper and you’re ready to enjoy a taste of Italy!
Can’t you just taste them? They’re like little bites of heaven….sigh
If you enjoyed this recipe you’re going to love these:
- Mexican Style Blossom Enchiladas
- Butternut Squash Stuffed Blossoms rolled in Pistachios
- Zucchini Blossom Cannoli
- Feta Stuffed Zucchini Blossoms
Stuffed Zucchini Blossoms
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
- 2 whole eggs
- 1/4 cup milk
- 1/4 cup flour
- 1/4 cup grated Romano
- 1 Tablespoon chopped Basil or Italian Parsley
- mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
- 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.
- Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
- 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.
- Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
- Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
- 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.
- Place finished blossom on paper towels to drain off any excess oil.
- Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.