Wednesday, July 28, 2010
Fried Zucchini Blossoms
Zucchini blossoms tend to get overlooked in the the average kitchen, but we are fans of these tasty flowers, especially when they are stuffed and fried. Really, what isn't good when it's stuffed and fried? These are no exception! This recipe is adapted from Kevin Kohler, Chef of Cafe Panache.
15 Zucchini blossoms, male flowers
1/2 cup ricotta cheese
1/4 cup shredded mozzarella
3 tbsp grated Pecorino Romano
2 tbsp mascarpone cheese
salt and pepper to taste
1 cup flour
1 cup of panko bread crumbs
oil for frying
1. In a small bowl combine the cheeses, salt, and pepper. Spoon into a pastry bag.
2. Open the flowers, wipe clean with a damp paper towel, and remove the stamens.
3. Now the tricky part! Open your flowers wide, but be very gentle. These flowers are quite fragile and if you rip it, the cheese will come out when frying.
4. Pipe cheese mixture into flowers and then twist tops and secure with toothpick.
5. Place flour, eggs, and panko in three separate shallow bowls. Beat the eggs with a fork.
6. Dip each blossom in the flour first(be sure to tap off the excess), eggs, and then panko.
7. You can refrigerate them now to make flowers firm or you can start frying.
8. Heat enough oil to fry in to about 375 degrees. Fry about 20 seconds per side.
9. Drain on paper towels and serve immediately with tomato sauce and we added some grilled bread drizzled with olive oil.