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Epicurious

Fried Cheese-Stuffed Zucchini Blossoms

Delicate and beautiful zucchini blossoms make their appearance at farmer’s markets in mid- to late summer. In Italy, the blossoms are stuffed with just about anything and prepared in a number of ways, from sautéed to baked, or just served fresh in a salad. My favorite is and always has been stuffed and fried—and served with a side of marinara sauce.

Recipe information

  • Yield

    makes 8 blossoms; 4 servings

Ingredients

1 cup all-purpose flour
1 cup sparkling water
Salt
1/3 cup (3 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 scallion, white part only, finely chopped
Freshly ground black pepper
8 zucchini blossoms (see Cook’s Note), stamens removed
Vegetable oil, for frying

Preparation

  1. Step 1

    In a medium bowl, whisk together the flour, water, and 3/4 teaspoon salt until smooth. Set the batter aside.

    Step 2

    In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and scallion. Mix until smooth. Season with salt and pepper. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

    Step 3

    In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350°F. (If you don’t have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Dip the stuffed zucchini blossoms in the batter and allow any excess to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Drain the cooked blossoms on paper towels.

    Step 4

    Season with salt and serve warm.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
TagsItalianEuropeanGoat CheeseCheeseDairyCream CheeseBasilHerbs & SpicesSnackStarterLunchDinnerVegetarianNut FreeDeep FrySummerCookbooks
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