Stuffed zucchini flowers are fragrant, sweet and rustically delicious. Ricotta fills the crispy squash blossoms to the brim.
One of my favourite summer recipes is stuffed zucchini flowers. These delicate squash flowers are only available at the farmers market in late spring and early fall.
Their gentle texture and sweet taste match their sensitive disposition. They're worth finding for seasonal meals like fried zucchini flowers or stuffed squash blooms.
The fragile blooms are velvety thanks to the ricotta, Parmesan, basil, and lemon zest filling. The tempura-style batter made with club soda and baking powder turns stuffed zucchini blooms golden brown and crunchy.
BATTER: 1 cup all-purpose flour
1/4tsp salt
1/4 tsp baking powder
1-cup club soda
12 courgette blooms
Deep-fat fryer oil
Put ricotta, Parmesan, basil, lemon zest, salt, and pepper in a small bowl and put aside.
Mix flour, salt, and baking powder in a shallow bowl. Whisk club soda into mixture; leave aside.
Heat oil to 375° in an electric skillet or deep fryer. Gently open zucchini blooms and remove stamen. Pipe or scoop 1 spoonful of ricotta into each flower. Dip each packed bloom into batter in batches and fry until golden brown, 3–4 minutes per side, rotating once. Drain on paper towels. Serve now.
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