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Fried Stuffed Zucchini Blossoms

Fried Stuffed Zucchini Blossoms

5 stars (1)  Rate this recipe
  • Preparation 30 MIN
    Cooking 20 MIN
  • Servings 1
  • Makes 20
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How do you stuff a zucchini blossom without destroying it? That’s a question that Lisa had to answer quite often when she worked with her father, Lino Birri, a vegetable farmer who sells his produce at Montreal’s Jean Talon Market. “When they’re exposed to warm air, the blossoms tend to close, which makes it more difficult to fill them with stuffing. So the best time to pick or buy them is early in the morning, when they’re still wide open,” she explains. If you keep them cool, they’ll stay flexible a few extra hours.

Ingredients

Stuffing

Batter

Preparation

Stuffing

  1. In a bowl, combine the ricotta, Parmesan and green onions. Season with salt and pepper.
  2. Stuff each zucchini blossom with 1 tbsp of the ricotta mixture. Close the petals around the stuffing. Keep in the refrigerator until ready to fry.

Batter

  1. Preheat the oil in the deep fryer to 375°F (190°C). Place a wire rack over a baking sheet or line a baking sheet with paper towels.
  2. In another bowl, combine the flour, sugar and salt. Add the beer and whisk until just smooth.
  3. Dip and coat 3 to 4 blossoms at a time with the batter and gently drop into the hot oil. Beware of splattering. Fry for about 3 minutes or until golden brown, turning them halfway through cooking. Drain on the wire rack. Repeat with the remaining blossoms and batter.
  4. Serve as an hors d’oeuvre.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.