Description
Delicate zucchini blossoms filled with a creamy cheese mixture, fried to crispy perfection. A delightful summer appetizer that will impress guests.
Ingredients
Scale
- 12–15 Zucchini Blossoms
- ½ cup Ricotta Cheese
- 1 oz grated Romano Cheese
- 1 oz Shredded Mozzarella Cheese
- 1 egg – lightly beaten
- Sea Salt and Black Pepper to taste
- Pinch of Granulated Garlic
- Cooking oil as needed
- 2 whole eggs (for batter)
- ¼ cup milk
- ¼ cup flour
- ¼ cup grated Romano
- 1 Tablespoon chopped Basil or Italian Parsley
Instructions
- In a bowl, combine ricotta, Romano, mozzarella, the lightly beaten egg, garlic, salt, and pepper. Stir until creamy and well-mixed.
- Pour the filling into a pastry bag or zip-top bag for easily filling each blossom.
- Carefully insert the piping bag tip into the blossom and fill each flower without overstuffing.
- Chill the filled blossoms in the refrigerator for 10 to 15 minutes.
- In a medium bowl, whisk together the eggs, milk, flour, Romano, and chopped herbs until the mixture reaches a pancake-batter consistency.
- Heat about ¼ inch of oil in a sauté pan over medium heat until shimmering.
- Gently dip each stuffed blossom into the egg batter, ensuring it’s adequately coated, then place it in the hot oil.
- Cook for about 2 minutes on one side until golden and crispy, then flip and fry for an additional 1 to 1.5 minutes.
- Remove the blossoms from the oil, letting them drain on paper towels, and season immediately with salt, pepper, and a sprinkle of extra cheese.
- Serve hot for ultimate enjoyment.
Notes
For a lighter option, consider using dairy-free cheese or gluten-free flour. Leftovers can be frozen and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 pieces
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg