FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
FRIED ZUCCHINI FLOWERS
In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.
Provided by Karen Gallinetti
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Clean flowers and dry with a paper towel.
- Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
- Heat vegetable oil in a deep skillet over medium heat.
- Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 17.2 g, Cholesterol 63.6 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 526.8 mg, Sugar 1.1 g
DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL
This recipe for deep-fried zucchini flowers stuffed with taleggio and basil is from Curtis Stone's new cookbook, Cooking with Curtis.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
- Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
- Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
- Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
- Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
FRIED ZUCCHINI FLOWERS
Provided by Tyler Florence
Categories appetizer
Time 12m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F.
- In a deep mixing bowl, lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a platter lined with paper towels, season with salt and pepper while they are still hot. Repeat with the remaining zucchini flowers.
DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL
This is a lovely appetizer or after dinner treat. I almost fell over they were so good. I had been wanting to try it for a while and i wasn't disapointed. This recipe comes from Chef Curtis Stone, one of my favortie chefs. One thing that i changed is that we just fried them in the fry daddy instead of a pan and they came out perfect. Its crunchy, its salty, its sweet its rich and ohhhh so good.
Provided by mondisaqt
Categories < 30 Mins
Time 17m
Yield 12 flowers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
- Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
- Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
- Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
- Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6.
- Serve immediately drizzled with the reserved blackberry and balsamic reduction.
Nutrition Facts : Calories 4356.7, Fat 464.4, SaturatedFat 60.1, Sodium 8.5, Carbohydrate 56.5, Fiber 8.8, Sugar 16.6, Protein 6.6
More about "deep fried zucchini flowers stuffed with taleggio and basil recipes"
STUFFED ZUCCHINI FLOWERS FILLED WITH CHEESE (ITALIAN STYLE)
From christinascucina.com
4.9/5 (29)Total Time 15 minsCategory AppetizersCalories 116 per serving
- Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside.
- Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.
- Place a piece of cheese inside each flower. It's okay if a little sticks out, but it's better if the cheese is completely covered. (Add an anchovy on top of the mozzarella, if using.)
FRIED ZUCCHINI BLOSSOMS STUFFED WITH BASIL RICOTTA
From abeautifulplate.com
4.6/5 (24)Total Time 20 minsCategory AppetizersCalories 255 per serving
- Prepare the Filling: In a bowl, combine the ricotta, Parmesan cheese, lemon zest, and basil. Season generously with salt and pepper to taste.
- Using a pastry bag, fitted with a small round tip, pipe about 1 to 1.5 teaspoons of ricotta mixture into the center of the zucchini blossoms. The blossoms should be able to close on their own–do not over-fill, or the mixture will spill during frying.
- Prepare the Batter: In a separate bowl, whisk together the flour and baking powder. Slowly pour in the seltzer water, and whisk until combined. It should foam, and eventually become the consistency of yogurt or sour cream. Season mixture with salt. Set aside.
- In a large straight-sided saute pan, add the safflower oil until it comes up to roughly an inch on the sides. Heat over medium-high heat, or until temperature reaches 375 degrees Fahrenheit. Set aside a plate lined with paper towels.
FRIED SQUASH AND ZUCCHINI BLOSSOMS RECIPE
From christinascucina.com
CRISPY FRIED ZUCCHINI - SPEND WITH PENNIES
From spendwithpennies.com
STUFFED ZUCCHINI FLOWERS RECIPE WITH BASIL SAUCE | GOURMET TRAVELLER
From gourmettraveller.com.au
CRISPY FRIED ZUCCHINI WITH BEST DIPPING SAUCE
From natashaskitchen.com
DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL
From pinterest.com
FRIED ZUCCHINI FLOWERS RECIPE | PIATTO RECIPES ITALIAN COOKING
From youtube.com
DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL
From curtisstone.com
AIR FRIED STUFFED ZUCCHINI FLOWERS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
CRISPY FRIED ZUCCHINI WITH DIPPING SAUCES - 40 APRONS
From 40aprons.com
STUFFED ZUCCHINI FLOWERS RECIPE - DEEP-FRIED.FOOD.COM
From food.com
DEEP FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL RECIPE ...
From webetutorial.com
DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL RECIPE ...
From eatyourbooks.com
FRIED ZUCCHINI RECIPE - HOW TO MAKE FRIED ZUCCHINI - DELISH
From delish.com
FRIED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
From bonappetit.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #appetizers #dinner-party
You'll also love