STUFFED ZUCCHINI BLOSSOMS

Stuffed Zucchini Blossoms image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 12 servings

Number Of Ingredients 12

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12 large zucchini blossoms
3/4 cup fresh whole-milk ricotta (see Cook's Note)
1/4 cup grated low-moisture mozzarella (about 1 ounce)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil
1 teaspoon lemon zest
Kosher salt
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups chilled plain seltzer
Warm marinara, for dipping

Steps:

Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
Serve warm with marinara for dipping.