Fried Zucchini Blossoms
Zucchini flowers stuffed with…......your choice of ingredients. In Italy, fried zucchini blossoms, Fiori di zucca fritti, are the jalapeño poppers of the jet set. Dipped in a light, airy batter and fried and fried until crisp and golden. These delicate morsels can be enjoyed plain or filled with cheese or a cheese herb blend.
Info
Time
Difficulty
Servings
Ingredients
Shown with options for either a vegan or a vegetarian filling.
8-10zucchini flowers
1 -2 cupsoil for frying
For the batter:
1 cupall-purpose flour
12 ouncesbeer or water add beer or water slowly as you may not need all 12 oz.
1 teaspoonkosher salt
For Vegan filling combine the following ingredients in a bowl and mix.
1/4 cup breadcrumbs
1/4 cup ground almondsuse a coffee grinder to make a powder
1/4 cupalmond milkor enough to soak and moisten the breadcrumbs
1 Tablespoonfreshly chopped basil
to tastesalt and pepper
For Vegetarian filling combine the following ingredients in a bowl and mix.
1/2 cup ricotta
1/2 cup grated mozzarella
1-2 clovesminced garlic
1 Tablespoonfinely chopped basil
to tastesalt and pepper
Fried Zucchini Blossoms
Preparation
- In a large pot, heat about 2″ of oil over medium heat until a deep-fry thermometer reads 350°F.
- Using a spoon, fill each blossom with about 1 Tbsp. of filling mixture.
- Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (don’t over whisk or you’ll deflate the batter).
- Lightly dust each zucchini flower with flour and dredge in batter until fully coated, shaking off the excess. Lay them in the oil, without crowding the pan.
- Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 2-3 minutes total, flipping once with a slotted spoon.
- Transfer to paper towels to drain, season with salt and pepper.
Serving Suggestions
Season with salt and pepper and serve hot, either plain or with your favorite of dipping sauce.
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