My parents went to my granny's house this weekend and brought us some zuchini blossoms. To me honest it is the first time we tried preparing these, although we wanted to do it for a long time.
We chose a fresh recipe, one that will also be simple, just for us to understand the taste and the possibilities of these blossoms.
We had six blossoms with the tiny zucchinis attached. First, although we were quite scared of how delicate they seemed, we took out the pestles from each flower, and washed them.
The filling:
200-250 g Ricotta cheese
1/2 bunch of mint
30 g Parmesan
chopped dry chipotle to taste
salt and pepper
Just mix all the ingredients in a bowl.
Because we used Ricotta the filling turned out pretty soft, so we found that the best way to fill the blossoms was with some baking sheet rolled into a piping bag with the end cut off. Of course, you could use a piping bag or even a teaspoon if you are the handy kind.
In order to fry them we used a simple batter made of 1/2 cup of flour and 1/2 cup of sparkling water. You can always add more water or flour if necessary. The point is that the batter should be thick enough to stick to your finger when you dip it in, but thin enough to drip slowly.
After dipping them in the batter, fry them in vegetable oil until they turn golden and crispy, about 3 minutes on each side. We served them with lemon juice on top, this dish could go with a sour note, so you could prepare a vinaigrette or a salsa.
This was a really nice suprise, we must say. The filling was very fresh and light and the blossoms are definitely a seasonal ingredient that we will look for from now on.
Oh...and the tiny zucchinis attached to them were exceptional. Now, that is something worth mentioning.
Enjoy,
Mrs. G.
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