Stuffed Zucchini Blossoms

I had never prepared or even eaten Zucchini Blossoms before.  I love that my cooking coach came to my rescue and said let’s do it together.  We created this recipe from a combined experience of tastes and experience! It’s always a joy for me to cook with her.  I hope you enjoy it too!

Serves:

6-8

Total Time:

40-45 minutes

To Make

Ingredients:

For the Filling:

  • 1 cup ricotta
  • 1⁄2 anchovy fillet
  • 1 tsp. dried and crumbled oregano
  • 1 tsp. grated lemon zest
  • 1 tsp. Kosher salt
  • 1⁄2 tsp. Freshly ground black pepper

 

For the Zucchini Blossoms:

 

  • Blood Orange Olive oil (for frying)
  • 1 1/4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 12 oz. chilled club soda or Perrier
  • Zucchini blossoms (stamens removed; about 12-16)
  • Sea salt

Directions:

To fill about 16, combine ricotta, oregano, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbs. ricotta mixture.

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 360°-375°.

Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (some small lumps are welcome—don’t overwhisk 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.

Sprinkle with sea salt and devour while hot.

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I get inspired when suddenly I can combine ingredients I don’t ordinarily cook with.  To me, Skirt steak has always been salt and pepper and garlic salt, maybe BBQ sauce.  I never realized how delicious orange combined with meat actually tastes.  This was an award winner for my family!  They kept raving and raving about how great it was.  Always puts a smile on my face when all I did was just add ginger and orange!  So simple, yet such a difference.  Enjoy!

Serves:

4

Total Time:

30 minutes

To Make

Ingredients:

 

  • 1 ½ pounds skirt steak
  • 6 tablespoons apple cider vinegar, or TOOC honey white balsamic vinegar
  • 1 orange juiced & zested
  • 6 tablespoons coconut aminos, or soy sauce (personal preference)
  • 1 tablespoon Sriracha, plus more as needed
  • 1 (1-inch) piece ginger, peeled and finely grated (about 1 tablespoon)
  • garlic clove, finely grated
  •  Kosher salt and black pepper
  •  6 Tbs. of TOOC fresh blood orange olive oil
  • tangerines, satsumas or mandarin oranges, washed, peeled and halved for garnish

Directions:

Prepare a charcoal or gas grill for two-zone cooking over high heat.

While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze juice from the orange into a bowl or rimmed dish large enough to hold the steak after it’s grilled. 

When you’re ready to grill, season generously with salt. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until browned, 4 to 5 minutes per side.

Set aside the remaining tangerine halves in the rimmed dish with the skirt steak. Once the steak is on the grill, add the vinegar, coconut aminos, sriracha, ginger, orange zest and garlic, and season with salt and pepper in the rimmed baking dish where the steak will return. Stir to combine.

As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sriracha.

Tips

  • You can dry-brine the steak in advance, which seasons the meat and locks in the juices. Pat the steak dry, season with 1 teaspoon salt, and refrigerate uncovered overnight. Let come to room temperature before cooking. (No need to season with salt again before grilling.)
  • High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

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