Thursday, July 19, 2012

Fried and Stuffed Zucchini Blossoms

Oh yum!  I just went completely Iron Chef and made fried and stuffed zucchini blossoms for dinner.  I was a bit intimidated but they were so easy and turned out delicious.  I followed the instructions from our CSA's blog and stuffed them with a combination of ricotta cheese, parmesan cheese, and fresh basil.  I dredged the stuffed blossoms in egg, then Panko breadcrumbs and fried them in vegetable oil.
So, so delicious.  Go try it!  

Stuffed and Fried Zucchini Blossoms
1. Heat enough oil in a pan to cover at least half of a stuffed blossom
2. Remove the stamin from the blossom but leave the stem.
3. Make your stuffing and put a small tablespoon in each blossom and fold up the leaves around the stuffing.
4. Whisk up one egg and a small amount of water in a bowl and add some Panko breadcrumbs to another bowl.
5. Dip each stuffed blossom in the egg and then in the Panko and then carefully lay in the oil.  Depending on how big your pan is and how many you are making, you might want to do this in batches.
6. Cook 2-3 minutes and then carefully turn the blossom over to cook the other side.  Cook 1-2 minutes more.  
7. Carefully remove the blossoms and place on a paper towel covered plate.  Sprinkle with salt immediately. 
8. Eat them hot or at room temperature, we tried both and they were amazing!

These photos are from our CSA's blog, we ate our fried zucchini blossoms too quickly to take any photos!

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