Best Deep Fried Zucchini Flowers Stuffed With Taleggio And Basil Recipes

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FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS



Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories     appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

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.

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL



Deep-Fried Zucchini Flowers Stuffed with Taleggio and Basil image

This recipe for deep-fried zucchini flowers stuffed with taleggio and basil is from Curtis Stone's new cookbook, Cooking with Curtis.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 pints blackberries
1/3 cup balsamic vinegar
1/8 cup superfine sugar
8 1/2 cups vegetable oil, for frying
1 3/8 cups all-purpose flour, plus more for dusting
2/3 cup ice water
6 1/2 ounces Taleggio cheese, cut evenly into 12 slices
12 fresh basil leaves
12 zucchini flowers
Salt and freshly ground black pepper

Steps:

  • Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
  • Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
  • Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
  • Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
  • Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately drizzled with the reserved blackberry and balsamic reduction.

DEEP-FRIED ZUCCHINI FLOWERS STUFFED WITH TALEGGIO AND BASIL



Deep-Fried Zucchini Flowers Stuffed With Taleggio and Basil image

This is a lovely appetizer or after dinner treat. I almost fell over they were so good. I had been wanting to try it for a while and i wasn't disapointed. This recipe comes from Chef Curtis Stone, one of my favortie chefs. One thing that i changed is that we just fried them in the fry daddy instead of a pan and they came out perfect. Its crunchy, its salty, its sweet its rich and ohhhh so good.

Provided by mondisaqt

Categories     < 30 Mins

Time 17m

Yield 12 flowers, 4 serving(s)

Number Of Ingredients 10

2 pints blackberries
1/3 cup balsamic vinegar
1/8 cup superfine sugar
8 1/2 cups vegetable oil, for frying
1 3/8 cups all-purpose flour, plus more for dusting
2/3 cup ice water
6 1/2 ounces taleggio, cut evenly into 12 slices (I couldn't find any so we used Gouda instead)
12 fresh basil leaves
12 squash blossoms
salt & freshly ground black pepper

Steps:

  • Place a medium saucepan over medium-high heat and add blackberries, vinegar, and sugar. Cook for 15 minutes, and strain through a fine mesh strainer into a bowl; reserve juices and discard pulp.
  • Heat oil in a deep saucepan over medium-high heat until it reaches 325 degrees on a deep-fry thermometer.
  • Meanwhile, place flour in a large mixing bowl and gradually pour in water, mixing constantly with your fingertips until combined; set batter aside.
  • Wrap each slice of cheese with a basil leaf. Place each wrapped piece of cheese into a zucchini flower and twist top to enclose. Lightly dust each zucchini flower with flour and dredge in batter until fully coated.
  • Working in batches, gently place zucchini flowers into heated oil and fry until lightly golden, 1 1/2 to 2 1/2 minutes. Transfer to a paper-towel-lined plate. Season with salt and pepper. 6.
  • Serve immediately drizzled with the reserved blackberry and balsamic reduction.

Nutrition Facts : Calories 4356.7, Fat 464.4, SaturatedFat 60.1, Sodium 8.5, Carbohydrate 56.5, Fiber 8.8, Sugar 16.6, Protein 6.6

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