Stuffed Zucchini Blossoms

Zucchini Blossoms

Stuffed Zucchini Blossoms

When I lived in New Jersey many years ago, my uncle used to have a zucchini garden in the summertime. He often made Stuffed Zucchini Blossoms, and I always enjoyed them. He also put them in scrambled eggs. Since then, I moved to South Florida, and could not find them anywhere.  On occasions, I would enjoy some, at a nearby Italian restaurant, but I always wanted to make it in my kitchen. Recently, my son PJ told me, he knows someone who’s growing zucchini. I screamed on the top of my lungs, and told him to get me some. Well, he came through for me, because today he brought me a nice amount of them. Needless to say, I was ecstatic.

Since I’ve never made them, I sought the assistance of some amazing friends who guided me in putting this recipe together. Giusy gave me the ratio for the beer and flour batter, and Angela suggested to make them the traditional Roman style, with fresh mozzarella and anchovies. It was a MAJOR HIT!

Serves: 4-8 Total:  15 zucchini flowers, keep them in a cool place so they don’t wilt.  Level of difficulty: Medium, because it takes a little time, and you have to treat them gingerly.

   Ingredients:

  • 15 zucchini blossoms, (flowers)
  • 1 cup beer, room temperature (Heineken)
  • 1 cup all-purpose flour
  • Olive oil for frying
  • Salt & Pepper to taste
  • Anchovies, fillet flat, 1 can
  • Fresh Mozzarella cheese, as needed
    Preparation:

     

    1) With a dry paper towel, gently clean the flowers. Remove the stamens, (pollen inside the flower) DO NOT ATTEMPT TO WASH THEM, YOU WILL BREAK THEM.

    2) Stuff each flower with a dollop of mozzarella cheese, (about 1 teaspoon or so depending on their size) and 1/2 of an anchovy fillet. Squeeze the top of the flower gently to close it. It will not be perfect, don’t worry about it. The batter will protect the stuffing while cooking. Set aside.

    3) Prepare the batter, by combining the flour with the beer. Season with salt and pepper to taste. Mix well with a whisk until you obtain a creamy texture.

    4) In the meanwhile, pour oil to cover the bottom of a frying pan, heat up on medium-high heat. Gently place the zucchini flowers in the batter, making sure, they are coated well. ( I did them in batches) and drop them in the hot oil. It will be messy, and it’s ok, just have confidence. Cook on one side for about 2-3 minutes, lower flame, if it’s too high, you want them light golden brown and not dark brown. Cook other side for another 2 minutes. Remove promptly. Serve at once. They will literally melt in your mouth. If you don’t like anchovies, then omit them. (sorry, but you will miss out). My family went bananas over this stuffing. You can also stuff them with ricotta cheese, and use club soda instead of beer, for a lighter batter.

    Please keep in mind a recipe is to be used as guideline, it’s up to you, the homecook, to watch the food, and use your judgement. Adjust the temperature setting as necessary. When frying, always make sure the oil very hot, otherwise, the food will come out soggy, and not presentable.

    This batter can be used to fry some veggies such as zucchini and cauliflower. The choice is yours.

    I hope you will have some fun in your kitchen, and try this delectable recipe.

    Happy Cooking From My Kitchen To Yours,

    Gina

    Stuffed Zucchini Blossoms

Advertisements

11 thoughts on “Stuffed Zucchini Blossoms”

  1. Sounds so delicious! We still don’t have zucchini flowers here ,,,still waiting for summer!
    I used to add zucchini flowers to frittatas and fill them as meat less dolmadakias. I hope I will get zucchini flowers this summer so that I can try your recipe!

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s