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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!
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
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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