Stuffed Zucchini Flowers

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Stuffed Zucchini Flowers

 

Source: Tinkskitchen.com

 

 

Ingredients

 

  • Zucchini flowers, leave about 2 inches of stem on, cleaned of dirt and inner pistil
  • ricotta
  • Grated parmesan or other Italian cheese
  • granulated garlic
  • chopped basil and parsley
  • lemon zest
  • salt and pepper
  • Pint size Ziplock bag
  • Batter
  • seltzer water
  • all-purpose flour
  • oil for pan frying
  • Salt and pepper

 

Directions

 

  1. Clean and rinse your flowers - remove the hard pistil from the center.
  2. Mix the stuffing mixture into a small bowl, test for seasonings and adjust to your liking.
  3. Place mixture in the Ziplock back and smush down towards one of the corners. Close the Ziplock, then cut a small tip off the corner off to you can push the mixture through this hole and use it to fill your blossom with the filling.
  4. Heat about 1/4 inch of oil in a pan. Prepare the batter. Dip the blossom gently in the batter, then lay gently in the oil - being careful not to splash. Brown on one side, then gently turn and brown the other, and drain on paper towels.
  5. Sprinkle with some flakey finishing salt and enjoy.


 

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Notes:

Jul 30, 2019

 

These flowers may be frozen and gently vacuum sealed for up to 6 months.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey


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