SUGARED ZUCCHINI BLOSSOMS
Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees. Halve blossoms lengthwise; remove stamens. Very gently toss with oil and sugar. Place on a rimmed baking sheet lined with a silicone baking mat or parchment; bake 10 minutes. Using an offset spatula, gently flip blossoms; bake 5 minutes more, then flip again. Repeat, checking frequently to avoid burning, until dry to the touch, about 20 minutes more. Transfer to a wire rack; let cool completely. Blossoms can be stored in an airtight container in a cool, dry place up to 3 days. Recrisp in a 275-degree oven before using.
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.
ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN
Categories Cheese Tomato Vegetable Appetizer Side Bake Parmesan Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
- Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
- Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.
GLUTEN-FREE STUFFED ZUCCHINI BLOSSOMS (FIOR DI ZUCCA RIPIENI)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Provided by Buckwheat Queen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 17m
Yield 5
Number Of Ingredients 10
Steps:
- Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
- Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
- Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
Nutrition Facts : Calories 243 calories, Carbohydrate 23.6 g, Cholesterol 83.6 mg, Fat 11.5 g, Fiber 2.9 g, Protein 13.2 g, SaturatedFat 4.2 g, Sodium 270.4 mg, Sugar 5.1 g
CRISPY ZUCCHINI OR PUMPKIN BLOSSOMS
My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.
Provided by Domenica
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
- Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 11.1 g, Cholesterol 63.5 mg, Fat 13.3 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 109.4 mg, Sugar 0.2 g
FRIED ZUCCHINI BLOSSOMS
Provided by Bon Appétit Test Kitchen
Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit
Number Of Ingredients 7
Steps:
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
- Variation #1:
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Variataion #2:
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
More about "sugared zucchini blossoms recipes"
FRIED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (13)
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
BAKED STUFFED ZUCCHINI BLOSSOMS - MANGIA BEDDA
From mangiabedda.com
5/5 (2)Category Antipasto, Side DishCuisine ItalianCalories 107 per serving
- Trim the thin green leaves at the base of the blossom and pull out the yellow pistil at the center of the blossom. At this point, it's almost inevitable that you will create a vertical rip in the blossom in the process of removing the pistil. Rinse and place on paper towels to dry.
- In a bowl combine ricotta; thinly sliced prosciutto cotto (cooked ham); grated Pecorino Romano cheese; an egg; freshly chopped basil; an egg; and salt and pepper.
- I placed my filling in a freezer bag with the tip cut off (or a pastry bag) to pipe the filling into the blossoms. Alternately, use a spoon or even your fingers to place some filling in each blossom.
- Prepare 2 bowls, one with a beaten egg and the second with dried unseasoned breadcrumbs. Add a pinch of salt and pepper to each bowl. Carefully dredge each filled blossom first in the egg wash, allowing excess egg to drip off. Then roll in the breadcrumbs.
AIR FRIED STUFFED ZUCCHINI FLOWERS - SWEET SAVORY AND …
From sweetsavoryandsteph.com
5/5 (1)Category AppetizerCuisine ItalianCalories 32 per serving
8 SQUASH BLOSSOM RECIPES TO MAKE WITH FRESH SUMMER …
From allrecipes.com
ZUCCHINI FLOWERS RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
FRIED STUFFED ZUCCHINI BLOSSOMS | RICARDO
From ricardocuisine.com
FRIED ZUCCHINI FLOWERS - EASY ZUCCHINI BLOSSOM RECIPE
From sweetcayenne.com
STUFFED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST LOW SUGAR ZUCCHINI BREAD RECIPES | YUMMLY
From yummly.com
FRIED ZUCCHINI BLOSSOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI RECIPES
From allrecipes.com
COOK THIS: THREE BREAKFAST RECIPES FROM SUNDAYS | NATIONAL POST
From nationalpost.com
SWEET CORN-STUFFED ZUCCHINI BLOSSOMS RECIPE - TASTING TABLE
From tastingtable.com
HERE'S HOW TO COOK ZUCCHINI FLOWERS THIS SUMMER
THE BEST STUFFED ZUCCHINI FLOWERS RECIPE (ZUCCHINI BLOSSOMS)
From pickyeaterblog.com
25 GLUTEN & SUGAR- FREE ZUCCHINI RECIPES
From sugarfreemom.com
STUFFED ZUCCHINI BLOSSOMS AN ITALIAN CLASSIC - CHEF DENNIS
From askchefdennis.com
10 QUICK BREAD RECIPES STARRING BANANA, ZUCCHINI, ORANGE AND MORE
From washingtonpost.com
BAKED STUFFED ZUCCHINI FLOWERS - COMPASS & FORK
From compassandfork.com
You'll also love