stuffed zucchini blossoms

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.

Stuffed Zucchini Blossoms

12-15 Zucchini Blossoms

Ricotta Cheese

oz grated Romano Cheese

oz Shredded Mozzarella Cheese

egg- lightly beaten

Sea Salt and Black Pepper to taste

Granulated Garlic

Cooking oil

eggs

milk

flour

grated Romano

Tablespoon chopped Basil

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.

Blossom Stuffing

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.

Egg Batter

These simple ricotta-stuffed zucchini blossoms from Puglia—featuring crispy fried zucchini coins—are our answer to an overabundance of the late-summer vegetable.

Ricotta-Stuffed Zucchini Blossoms

zucchinis

zucchini flowers,

vegetable broth

scallions, ends discarded, cut into 3-in. lengths

Kosher salt

sheep’s milk ricotta

mint sprig, finely chopped

Pecorino Romano

Cut the zucchinis into ¼-inch coins, place on a clean kitchen towel, and leave to dry at room temperature for 24 hours.

Gently rinse the zucchini flowers. Remove the stems and coarsely chop them. (Set the flowers aside.) Meanwhile, position a rack in the center of the oven and preheat to 350°F.

To a medium skillet set over medium heat, add 2 tablespoons of the oil, the vegetable broth, and the chopped stems and cook until the stems are tender, about 15 minutes. Transfer to a blender, add the scallions and 2 more tablespoons of the oil, blend until smooth, and season to taste with salt.

In a small bowl, stir together the ricotta and mint and season to taste with salt. Fill the zucchini flowers evenly with the ricotta mixture and transfer to a parchment-lined baking sheet. Sprinkle the pecorino evenly over the flowers and bake until the flowers are light golden brown, about 8 minutes.

To a medium skillet set over medium-high heat, add the remaining tablespoon of oil. When it is hot, working in batches, add the zucchini coins and cook, flipping once, until golden brown on both sides, about 5 minutes per batch.

To serve, dollop the zucchini-stem cream evenly onto four plates, using the back of a spoon to spread slightly. Divide the zucchini flowers and coins among the plates and serve warm.

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