HOW TO MAKE STUFFED ZUCCHINI BLOSSOMS – AN ITALIAN CLASSIC

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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.

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WHAT DO I NEED TO MAKE STUFFED ZUCCHINI BLOSSOMS?

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– zucchini blossoms (or squash blossoms) – ricotta cheese – grated Romano cheese – shredded mozzarella (or fontina) – sea salt and black pepper – granulated garlic – eggs – milk – flour – cooking oil – fresh chopped parsley or basil

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MIx all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.

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Open one end of the blossom gently and squeeze a small amount of cheese into the blossom.

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Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

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Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well.

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Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan. Dredge Zucchini Blossom in egg mixture

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Fry each side of the Blossom until golden brown.

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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.

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Swipe up now to get the full recipe!

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