Make Peppery, Delicate, Colorful, Delightful, and......Flowery
Talk about flower power. As every gardener, home cook and chef knows, late spring summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, mint and lemon zest, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a delicious main course.
Crispy Fried Stuffed Zucchini Blossoms
Ingredients
Filling
1 cup ricotta
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper
Zucchini Blossoms
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
Preparation
Stuffing
To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture.
Zucchini Blossoms
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 over whisk 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.
Plating/Presentation
Sprinkle with sea salt and plate with a few of the natural zucchini blossoms.
These delicious flowers can be stuffed and served just like that without frying!
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