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Cheese Stuffed Zucchini Blossoms

Here's how you make Cheese Stuffed Zucchini Blossoms
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  • Servings: 4-8
  • Prep: 10m
  • Cook: 3-4m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • Zucchini blossoms (8 to 10, depends on the size)
  • Vegetable or canola oil to fry
  • FILLING
  • 1 ounce ricotta cheese, room temperature
  • 1 ounce goat cheese, room temperature
  • 1 ounce cream cheese, softened
  • 2 teaspoons heavy cream
  • 1 large scallion diced (white and green parts)
  • 1 lemon, cut in half (zest one half, you need 1 teaspoon zest and 1 teaspoon juice; then cut the other half in wedges for a garnish)
  • 1/2 tablespoon basil, chopped
  • 1/2 tablespoon mint, chopped
  • Salt, to taste (go easy, the cheese is salty)
  • 1/4 teaspoon pepper
  • BATTER
  • 1 cup all purpose flour
  • 1/2 cup water, sparkling
  • 1/2 cup white wine
  • 3/4 teaspoon kosher salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Batter ... In a bowl, add the the flour, wine, water, and salt; and mix until smooth. Set to the side and let it rest a good 15 minutes.

  • Step 2: Filling ... In another bowl, combine the goat cheese, ricotta, cream cheese, heavy cream, basil, mint, lemon zest and juice, scallions, and mix until smooth. Season with salt and pepper to taste. Make sure it comes to room temperature.

  • Step 3: Filling ... Add the cheese mixture to a small ziploc bag and cut one of the corners off. Open up the end of the flower, and pipe in the filling. Then, pull the flower back around the filling. Do NOT over fill (about 2-3 teaspoons or less, per blossom - it depends on the size). You want the flower to completely encase the filling. Twist the ends of the flower to seal in the filling.

  • Step 4: Fry ... I use my deep cast iron skillet, but you can also use a deep fryer - It is all up to you. I add the oil about 1 1/2", and bring to high heat, 350 degrees. And, I do suggest using a thermometer for this. Too low, and you will end up with a soggy batter; too high, and it will be burnt. This is important. Dip the blossoms into the batter, and let the excess drip off. Add to the oil and cook just a couple of minutes. Making sure to turn it often to get all the sides golden brown. They don't take long, so keep an eye on them. Then, transfer to a plate lined with a paper towel, and season with kosher salt.

  • Step 5: Serve ... These are best served warmed. Delicious and decadent. ENJOY! As mentioned, these can be a appetizer, starter salad or course; or, even a side dish. They are really delicious!

We hope you enjoy this recipe!

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