Stuffed Zucchini Blossoms
8 appetizer servings
1 cup ricotta
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper
zucchini blossoms
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
ingredient info
Zucchini blossoms are sold at farmers’ markets, better supermarkets, and melissas.com.
Preparation
stuffing
To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture.
zucchini blossoms
In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
Nutritional Information
1 serving (2 blossoms) contains:
Calories (kcal) 177.2
%Calories from Fat 61.7
Fat (g) 12.3
Saturated Fat (g) 2.7
Cholesterol (mg) 15.0
Carbohydrates (g) 10.2
Dietary Fiber (g) 0.3
Total Sugars (g) 1.7
Net Carbs (g) 9.9
Protein (g) 6.4
Sodium (mg) 210.6
credit to: the Bon Appétit Test Kitchen