Fried Stuffed Zucchini Blossoms are a summer delicacy

By Food Network · 45 min

Ingredients

Instructions

1. Mix the ricotta, mozzarella, Parmigiano, lemon zest, 1/4 teaspoon salt and some black pepper in a bowl until combined. Optionally, move the filling to a resealable bag or piping bag and snip off a corner.
2. Gently open each zucchini blossom and pull out the fuzzy yellow stamen at the base with two fingers. Fill each blossom with filling, then gently twist the tops closed.
3. In a medium bowl, whisk the all-purpose flour, rice flour, baking powder and 1 teaspoon salt. Whisk in the seltzer until the batter is smooth.
4. Heat 2 inches of oil in a Dutch oven to 360°F (use a deep-fry thermometer). Line a rimmed baking sheet with a cooling rack.
5. Dip half of the blossoms in batter, letting the excess drip off, and add to the hot oil. Fry, turning as needed, for 2 to 3 minutes until crisp and golden. Move to the rack and season with salt.
6. Let the oil return to 360°F, then repeat with the remaining blossoms and batter. Serve hot.

Summarized from Food Network's video. Watch it for the details.

More recipes with

CheeseLemonMilkParmesan cheeseZucchiniRicotta cheese