Best Cheese Fried Zucchini Recipes

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• 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 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

FRIED ZUCCHINI BLOSSOMS WITH GOAT CHEESE AND ZUCCHINI PESTO

Steps:

• For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.;

FRIED BABY ZUCCHINI WITH CHEESE-STUFFED BLOSSOMS

Steps:

• Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).
• Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)
• Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks' note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.

PAN-FRIED ZUCCHINI WITH LEMON, FETA CHEESE, AND PARSLEY

Steps:

• Heat 2 tablespoon olive oil in a skillet and cook zucchini slices in batches until soft and lightly browned on each side, about 5 minutes per batch.
• Combine 4 tablespoons olive oil, parsley, lemon zest, lemon juice, and garlic in a bowl. Arrange zucchini on a plate and drizzle with dressing. Sprinkle crumbled feta cheese on top.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside. In a small bowl combine the goat cheese, ricotta, heavy cream, basil and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 11/2 to 2 teaspoons filling into each blossom. Close gently and twist the petals to seal. 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 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels. Season with salt and serve with your favorite marinara sauce or vinaigrette.

GRILLED CHEESE AND FRIED ZUCCHINI SANDWICH RECIPE - (4.4/5)

Steps:

• Layer cheese with zucchini, butter and grill in pan.

CHEESE FRIED ZUCCHINI

Steps:

• In a plastic bag or shallow bowl, combine first 4 ingredients.
• Dip zucchini in egg, then coat with crumb mixture.
• In a medium skillet, fry in hot oil until golden brown and crisp, turning occasionally.
• Drain on paper towels and serve immediately.