Stuffed Zucchini Blossoms

Italian Stuffed Zucchini Blossoms, a delicious and very flexible summer appetizer recipe. A must try!

Serves six – Time 30 minutes

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Ingredients

FOR THE BATTER

  • 3/4 teaspoon salt
  • 1 cup flour
  • 1 cup carbonated water or beer

FOR THE STUFFING – Option 1

  • 10-12 zucchini flowers
  • 1 small fresh mozzarella cut into 1-1 ½ matchsticks, trimmed to fit inside flowers
  • 10-12 thin strips of anchovy (this is the Italian way!) or prosciutto

FOR THE STUFFING – Option 2

  • 10-12 zucchini flowers
  • 7 oz ricotta, drained
  • Minced basil leaves, salt and pepper
  • You can add anchovy or prosciutto if you wish

Preparation

In a medium-sized bowl, use a whisk to mix the flour, salt and carbonated liquid until smooth, should be thick enough to coat the flowers.

  1. To clean the zucchini flowers, rinse with very cold water and gently open the flower to remove the hard stamen inside, leave approximately 1/2 inch (1 centimeter) of stem. Gently towel dry.
  1. Stuff the flower with approximately 3 sticks of mozzarella wound with an anchovy or prosciutto strip. (if you are using option 2, about 1 teaspoon of ricotta mixture with or without a strip of anchovy or prosciutto). Be careful not to overfill the flower or the batter will seep out while cooking. Twist the ends of the flower to seal and dip in batter, coating well, and letting excess batter drip off.
  1. In a large frying pan heat vegetable oil with a high smoking point, like sunflower oil, until it is 350 (or a cube of bread browns in 1 minute). Gently place 4-5 flowers at a time (do not over crowd!) and fry about one minute each side until golden brown. Drain on paper towels and salt while hot, then serve. Enjoy!