STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
- Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
- Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
- Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
- Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
- (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
FRIED SQUASH BLOSSOMS STUFFED WITH MOZZARELLA & BASIL
My daughter Grace made theseu00a0Fried Squash Blossoms Stuffed with Mozzarella & Basil. They are the epitome of summer! Served with warm marinara sauce for dipping. YUM!
Provided by Leslie Blythe
Time 20m
Yield 2 Servings
Number Of Ingredients 9
Steps:
- 1 Heat 1 inch of oil in a frying pan over medium-high heat.
- 2 Carefully rinse and dry the blossoms.
- 3 Place 1 piece of mozzarella and 1 basil leaf inside each blossom. Carefully twist the petals together to close. Repeat until all blossoms are stuffed.
- 4 In a bowl, whisk together flour, salt and baking powder. Whisk in soda water. The batter should be thin like crepe batter.
- 5 Dip each stuffed flower in the batter. Hold over the bowl to let excess drip off.
- 6 Sprinkle a little flour in the oil, if it sizzles the oil is ready. Carefully place each stuffed blossom in the oil. (Note: Fry in batches if you need to, don't overcrowd the pan.) Fry until browned, about 3-4 minutes. Turning occasionally.
- 7 Transfer to a paper towel-lined plate with a slotted spoon. Sprinkle with more kosher salt if desired. Serve hot with warm marinara sauce.
Nutrition Facts :
FRIED STUFFED SQUASH BLOSSOMS
If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.
Provided by Chef John
Categories Side Dish Vegetables Squash Zucchini
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain.
- Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
- Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
- Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
- Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
- Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 9.1 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 4 g, Sodium 214.3 mg, Sugar 0.4 g
SQUASH BLOSSOMS STUFFED WITH RICOTTA
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
Provided by Andrea Albin
Categories Tomato Quick & Easy Dinner Parmesan Ricotta Mint Summer Deep-Fry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 18
Steps:
- Make tomato sauce:
- Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
- Prepare squash blossoms:
- Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
More about "fried squash blossoms stuffed with mozzarella basil food"
FRIED ZUCCHINI BLOSSOMS WITH PROSCIUTTO AND MOZZARELLA …
From foodandwine.com
STUFFED AND FRIED SQUASH BLOSSOMS | SAVEUR
From saveur.com
BAKED STUFFED SQUASH BLOSSOMS | ITALIAN FOOD, WINE, …
From chefbikeski.com
FRIED SQUASH BLOSSOMS RECIPE (EXTRA CRISPY) | KITCHN
From thekitchn.com
STUFFED AND FRIED SQUASH BLOSSOMS | SPOON FORK BACON
From spoonforkbacon.com
FRIED SQUASH BLOSSOMS - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 2 mins
FRIED SQUASH BLOSSOMS STUFFED WITH MOZZARELLA & BASIL
From blythesblog.com
Servings 2Total Time 20 mins
STUFFED SQUASH BLOSSOMS: WITHOUT FRYING - FARM TO JAR FOOD
From farmtojar.com
FRIED SQUASH BLOSSOMS STUFFED WITH MOZZARELLA. | ZUCCHINI …
From pinterest.com
BASIL AND RICOTTA FRIED SQUASH BLOSSOMS — KENDALL ANDRONICO
From kendallandronico.com
FRIED SQUASH BLOSSOMS WITH CORN AND MOZZARELLA - SUNSET MAGAZINE
From sunset.com
FRIED SQUASH BLOSSOMS WITH MOZZARELLA - FOR THE FEAST
From forthefeast.com
RECIPE - MOZZARELLA-STUFFED SQUASH BLOSSOMS & FRIED BASIL
From lcbo.com
RECIPE - MOZZARELLA-STUFFED SQUASH BLOSSOMS & FRIED BASIL
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love