I’ve had lots of Zucchini flowers stuffed with a variety of stuffing’s, but this recipe is by far, my favorite. The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy!
|Prep Time||30 minutes|
|Cook Time||10 minutes|
- 1 1/2 pounds tomatoes
- 2 cloves garlic minced
- 1/4 teaspoon hot red pepper flakes
- 2 T olive oil
- For the ricotta filling
- 1 cup fresh whole milk ricotta cheese
- 1 large egg yolk
- 1/4 cup fresh mint or basil finely chopped
- 2/3 cup parmigiano reggiano cheese grated and divided into thirds
- 20 large zucchini blossoms
- For the batter
- 1/2 cup flour
- 2/3 cup club soda
- 3 cups peanut oil
For tomato sauce
- Quarter the tomatoes and put them in a food processor and process until smooth. 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, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
For the filling
- Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Put cheese mixture into a piping bag. Carefully open each blossom and fill with ricotta filling, gently twisting end of blossom to enclose filling.
For the batter
- 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.
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving. © Galley Chef All Rights Reserved