FRIED ZUCCHINI BLOSSOMS
This is an easy recipe for making the classic Italian summer treat of fried zucchini blossoms, perfect for your next party.
Provided by Molly Watson
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat about 1/2 inch oil in a wide, deep pan to 375 F. Use a candy or frying thermometer to measure the temperature. No thermometer? Don't worry there are two other easy ways to make sure the oil is hot enough but not too hot: drop a breadcrumb into the oil, it should bob and sizzle in the oil immediately and brown in a few minutes, not immediately; or, stick the wooden handle of a kitchen spoon in the oil, the oil should bubble up around it immediately and steadily, but not violently or spatter. No immediate sizzle and the oil is too cold, too much sizzle and the oil is too hot.
- If you're making cheese-stuffed zucchini blossoms, use a small spoon to tuck about 1 teaspoon of the cheese in each blossom-work it in between the petals very gently so that the petals stay closed. Again, this step is fully optional and one I usually skip so as to keep the focus on the fresh flavor of the blossoms themselves.
- Meanwhile, in a small bowl, beat the egg. Beat in the flour and salt to make a thick batter. Whisk in enough of the club soda to make a very thin batter.
- Working with one zucchini blossom at a time, hold each zucchini blossom by its stem and dip it into the batter, moving it as necessary to coat it fully with batter. Lift it out and let excess batter drip off and back into the bowl. Careful place it in the oil and cook, undisturbed, until golden on one side, about 3 minutes. Turn over and cook until golden on the other side, about 2 minutes. Only add as many zucchini blossoms fit in a single layer in the pan without touching so they all have room to cook.
- When the blossoms are done, use a slotted spoon to lift them out of the oil. Quickly drain them on a layer of paper towels, sprinkle with salt, and serve immediately.
Nutrition Facts : Calories 303 kcal, Carbohydrate 24 g, Cholesterol 23 mg, Fiber 6 g, Protein 9 g, SaturatedFat 2 g, Sodium 93 mg, Sugar 10 g, Fat 22 g, ServingSize 12-24 Blossoms (4-8 Servings), UnsaturatedFat 0 g
FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY
Did you know you could eat the flower on the end of a zucchini? Zucchini blossoms are considered a delicacy in some cultures. Try frying them to make a beautiful and delicious appetizer that is sure to impress your friends.
Provided by Rachel Gaewski
Categories Appetizers
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
- Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
- In a medium bowl, stir together the flour and salt.
- Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
- Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
- Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
- Serve warm with your favorite dipping sauce.
- Enjoy!
FRIED ZUCCHINI BLOSSOMS
Provided by Bon Appétit Test Kitchen
Categories Beer Vegetable Appetizer Side Fry Cocktail Party Fourth of July Father's Day New Year's Day Dinner Spring Summer Shower Deep-Fry Engagement Party Party Bon Appétit
Number Of Ingredients 7
Steps:
- 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.
- Variation #1:
- For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
- Variataion #2:
- Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
FRIED ZUCCHINI FLOWERS
In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.
Provided by Karen Gallinetti
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Clean flowers and dry with a paper towel.
- Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
- Heat vegetable oil in a deep skillet over medium heat.
- Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 17.2 g, Cholesterol 63.6 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 526.8 mg, Sugar 1.1 g
DEEP-FRIED ZUCCHINI BLOSSOMS
Provided by Food Network
Categories appetizer
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil to a frying temperature of 350 degrees F/180 degrees C.
- Wash the flowers and dry thoroughly.
- Put the egg and milk into a shallow dish and whisk to combine. Sprinkle with some salt and pepper. Sift the flour and cornstarch with a little more salt and pepper into another shallow dish.
- Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towels. Sprinkle with flaked sea salt and pepper and serve.
FRIED ZUCCHINI RECIPE BY TASTY
Here's what you need: flour, eggs, milk, italian style breadcrumbs, medium zucchinis, vegetable oil, salt, parmesan cheese, ranch dressing
Provided by Hilary Sylvester
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up three separate bowls. One with flour, one with egg mixed with milk, and one with bread crumbs.
- Cut zucchini in sticks or rounds.
- Dip in flour, then egg mix, then bread crumbs.
- Fry in oil over medium-high heat, turning a few times, until golden.
- Sprinkle with salt and parmesan. Serve immediately with ranch dip.
Nutrition Facts : Calories 865 calories, Carbohydrate 129 grams, Fat 22 grams, Fiber 8 grams, Protein 34 grams, Sugar 11 grams
FRIED ZUCCHINI BLOSSOMS
Steps:
- Whisk flour into beer or soda to make batter.
- Dip blossoms in batter to thinly coat.
- Fry blossoms in a saucepan, 2 or 3 at a time, in 1 inch of hot (375°F) oil.
- Drain on paper towels and season with salt.
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FRIED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
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- 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.
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