Impress your guests with these Ricotta-Stuffed Zucchini Blossoms. Delicate, crispy, and oh-so-flavorful, they’re a show-stopping addition to any meal.
Ingredients:
12-16 fresh zucchini blossoms (make sure they are fully open and free of any bugs)
1 cup of fresh ricotta cheese
1/4 cup of grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon of chopped fresh basil
1 garlic clove, minced
Salt and freshly ground black pepper, to taste
1/2 cup of all-purpose flour
2 large eggs, beaten
1 cup of panko breadcrumbs
Olive oil, for frying
Instructions:
Prepare the Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped basil, minced garlic, and a pinch of salt and pepper. Mix until well combined. Taste and adjust the seasoning as needed.
Stuff the Blossoms: Carefully open each zucchini blossom and gently remove the stamen (the center part) with your fingers. Be careful not to tear the blossoms. Using a small spoon or a piping bag, fill each blossom with the ricotta mixture, being careful not to overstuff them. Gently twist the ends of the blossoms to seal in the filling.
Set Up the Breadcrumbs: Prepare three shallow dishes. In the first dish, spread the all-purpose flour. In the second dish, beat the two large eggs. In the third dish, add the panko breadcrumbs. Season the breadcrumbs with a pinch of salt and pepper.
Coat the Blossoms: Working with one blossom at a time, dredge it in the flour, shaking off any excess. Then dip it into the beaten egg, allowing the excess to drip off. Finally, coat the blossom in the seasoned breadcrumbs, pressing gently to ensure an even coating. Place the coated blossoms on a clean plate or tray.
Fry the Blossoms: Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. The oil should be hot but not smoking. Carefully place the coated blossoms into the hot oil, being careful not to crowd the pan. Fry them in batches for about 2-3 minutes per side, or until the breadcrumbs are golden brown and crispy.
Serve: Using a slotted spoon, transfer the fried blossoms to a plate lined with paper towels to drain any excess oil. Serve the Ricotta-Stuffed Zucchini Blossoms immediately while they are still hot and crispy. These delicate blossoms make a delicious and unique appetizer or side dish.
Enjoy the delicious contrast of creamy ricotta and crispy breadcrumbs in these Ricotta-Stuffed Zucchini Blossoms!