STUFFED ZUCCHINI FLOWERS

Stuffed Zucchini Flowers image

Provided by Chuck Hughes

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

2 cups/500ml soft ricotta cheese
1 cup/250ml 35-percent cream
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Zest of 1 lemon
1 anchovy fillet, finely chopped, optional
Salt and freshly ground black pepper
8 zucchini blossoms, pistils removed, gently washed and patted dry
2 tablespoons/30ml olive oil
3 cloves garlic, minced
1 onion, chopped
12 tomatoes, blanched and peeled or 4 cups (1 liter) canned tomatoes
Salt and freshly ground black pepper
1 bunch fresh basil, chopped
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
1 1/2 cups/375ml all-purpose flour
1 teaspoon/5ml baking powder
1/2 teaspoon/2ml salt
1 cup/250ml club soda
1 cup/250ml vodka
Canola or peanut oil, for frying

Steps:

For the stuffing: Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry.
For the marinara sauce: Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley.
For the vodka batter: Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth.
Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper.
Serve the fried blossoms hot with the marinara sauce.
Cook's Note: If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.