Fried Zucchini Blossoms

Crunchy, salty and cheesy - Fried Zucchini Blossoms are the perfect starter to pair with an aperitivo. Buon appetito!

What you’ll need!

BATTER

½ cup all-purpose flour

¾ cup seltzer water

1 egg

½ teaspoon salt

FILLING

¾ cup ricotta cheese

1 lemon, zested

1/2 cup chopped mozzarella

Salt to taste

1/2 cup flour to Coat stuffed blossoms before dipping in batter to fry

oil for frying

THEN;

1.Trim stems of zucchini blossoms to 2-3 inches and remove the stamen (pollen producing inside) of the blossom. Soak in a bowl of warm water to relax the flowers so it’s easier to fill.

2.Add flour, seltzer water, egg, and salt to a mixing bowl and mix just until combined.

3.Next, add ricotta, lemon zest, chopped mozzarella, and salt to a bowl and mix well. 


4.Remove blossoms from water and pat dry with paper towel. Hold a blossom in one hand and carefully fill with a small spoon leaving room at the top to fold the flower.

5.Carefully fold the top of the blossom until it forms and holds together. Dip in flower to completely coat the stuffed blossom. Place on a plate and repeat.

6.Heat enough oil in a skillet for the blossoms to float over medium heat. Once oil gets hot. Dip the stuffed squash blossom by the stem and gently coat with the batter, allowing excess to drip off. Place in oil and fry on each side until golden. Cook in batches of 4 to keep from overcrowding. 


7.Place on a paper towel-lined plate. Top with maldon salt flakes and a squeeze of lemon.