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Crispy Fried Zucchini/Squash Blossoms

Crispy Fried Zucchini/Squash Blossoms

Crispy Fried Zucchini/Squash Blossoms
Crispy Fried Zucchini/Squash Blossoms
 
Crispy Fried Zucchini/Squash Blooms
Recipe By:
Ingredients
  • 16-20 zucchini/Squash blossoms
  • 1 c. fresh ricotta cheese
  • 1 ½ c. flour
  • 1 bunch fresh parsley, finely chopped
  • Salt, black pepper
  • Tabasco
  • 1 (12-oz.) bottle lager beer
  • Canola oil, for frying
Instructions
  1. Carefully take your finger and dig a hole on the side of the blossom, opening it enough to dig out the pollen stem.
  2. Gently rinse the blossoms under cold water, careful not to damage thin petals. Lay on a rag and pat dry.
  3. In a bowl, mix the ricotta cheese with some salt, black pepper and Tabasco to taste.
  4. Fill a piping bag with the cheese and pipe 2-3 T. of the mixture into the blossom. Twist the petals to close tightly so the cheese does not ooze out during frying.
  5. In another bowl, whisk together the flour, salt, pepper, Tabasco. Slowly add the beer into mixture and whisk to make a batter. Get rid of lumps.
  6. Place the canola oil in bottom of heavy skillet until it is about 2-3” deep. Oil should not be more than halfway up the side of skillet.
  7. Heat oil until hot.
  8. Dip the filled blossoms into the batter and carefully add to hot oil.
  9. Fry, flipping halfway through frying, until blossoms are golden and crisp, about 2-3 minutes.
  10. Remove and drain on paper towels. Sprinkle with additional salt and serve while hot.
Notes
*****You can add other soft type cheeses like goat, etc. along with herbs, etc.
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