I had never prepared or even eaten Zucchini Blossoms before. I love that MY cooking confidence 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 is always such a joy for me to cook with her. I hope you enjoy it too! And Remember, "Spread Love Like Butter"
Total Time:
45 minutesminutes
Serves:
7
Ingredients
For the Filling
1c.ricotta
1/2anchovy fillet
1tsp.dried and crumbled oregano
1tsp. grated lemon zest
1tsp.Kosher salt
1/2tsp.Freshly ground black pepper
For the zucchini Blossoms
Blood Orange Olive oilfor frying
1 1/4c.all-purpose flour
1tsp.kosher salt
12oz.chilled club soda or perrier
Zucchini blossomsstamens 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 of 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.