A classic Italian Summer dish, fried zucchini flowers are healthy recipes you simply must try if you have a zucchini patch or are lucky enough to find the beautiful bright yellow blossoms at the farmer’s market. Once you bite into the crunchy exterior, the warm cheesy filling oozes out and you taste the subtly sweet and delicate flavor of the flowers. Stuffed with cheese, zucchini veggies, and anchovies, this easy healthy recipe is filling, elegant and delicious. Paired with a Chianti wine from Italy, it is almost transcendent. Zucchini flowers also pairs well with Australian Shiraz for a lovely afternoon or American Cabernet Sauvignon for a dazzling evening. Quite the escalation here as it's one of the best appetizer recipes for the summer.
The flowers of zucchini are quite perishable and should be prepared and cooked the day they are bought or the day after, at the most. Put the flowers in the crisper section of your refrigerator until you are ready to cook them. Gently wash the flowers, pat dry, and remove the stamen or pistil.
Difficulty Level
Average
Ingredients
18 large zucchini blossoms (stems removed, brushed clean but not washed)
¼ cup + 4 cups olive oil
1 onion (minced)
2 garlic cloves (minced)
1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme)
6 oz. zucchini (diced into ¼ in. pieces)
1 tablespoon + 1 cup all purpose flour
½ cup ricotta cheese
1 egg
4 anchovy fillets (soaking in cold water for 5 minutes, drained on towels, and minced)
¼ cup grated fresh Parmesan cheese
Sea salt
Pepper (freshly ground)
1 cup water
Preparation Instructions
Heat ¼ cup olive oil in a skillet over medium heat. Add the onion and garlic. Cook until the onion is tender and translucent. Add the thyme and zucchini. Increase the heat to high. Cook for about 10 minutes more, or until the pan is dry.
Add one tablespoon of flour in the pan and stir for about 3 minutes. Add the ricotta. Stir and cook for 1 minute.
Pour the contents of the skillet into a mixing bowl and allow it to cool slightly. Add the egg, anchovies, and cheese. Season with salt and pepper.
Fill each zucchini flower ¾ full with this mixture. Twist the ends of each flower to seal it.
Pour 1/2 cup of flour in another mixing bowl and add enough water to make the flour pasty and smooth. Gently whisk in the remaining water.
In a frying pot, heat 4 cups oil to 350 degrees F. Dip 3 flowers in the flour batter and lower them into the hot oil using a spatula. Fry until the batter is golden, about 2 minutes. Drain on paper towels and serve.
Difficulty Level
Average
Ingredients
18 large zucchini blossoms (stems removed, brushed clean but not washed)
¼ cup + 4 cups olive oil
1 onion (minced)
2 garlic cloves (minced)
1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme)
6 oz. zucchini (diced into ¼ in. pieces)
1 tablespoon + 1 cup all purpose flour
½ cup ricotta cheese
1 egg
4 anchovy fillets (soaking in cold water for 5 minutes, drained on towels, and minced)
¼ cup grated fresh Parmesan cheese
Sea salt
Pepper (freshly ground)
1 cup water
Preparation Instructions
Heat ¼ cup olive oil in a skillet over medium heat. Add the onion and garlic. Cook until the onion is tender and translucent. Add the thyme and zucchini. Increase the heat to high. Cook for about 10 minutes more, or until the pan is dry.
Add one tablespoon of flour in the pan and stir for about 3 minutes. Add the ricotta. Stir and cook for 1 minute.
Pour the contents of the skillet into a mixing bowl and allow it to cool slightly. Add the egg, anchovies, and cheese. Season with salt and pepper.
Fill each zucchini flower ¾ full with this mixture. Twist the ends of each flower to seal it.
Pour 1/2 cup of flour in another mixing bowl and add enough water to make the flour pasty and smooth. Gently whisk in the remaining water.
In a frying pot, heat 4 cups oil to 350 degrees F. Dip 3 flowers in the flour batter and lower them into the hot oil using a spatula. Fry until the batter is golden, about 2 minutes. Drain on paper towels and serve.
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