Stuffed zucchini blossoms




Stuffed zucchini blossoms

Recipe below! My trip to Milan inspired today's delicious appetizer: stuffed zucchini blossoms on a fava bean purée! Such an elegant, plated dish to start a fine dinner at home doesn’t have to be complicated or time consuming.

Beautiful zucchini blossoms, stuffed with a ricotta filling and then battered and fried sit atop a fava bean purée. Together, they make an impressive plate that is delicate and complex tasting but is relatively simply to make!

• Ingredients •

Fava Bean Purée:

  • 2 cups (300 g) blanched fresh fava beans, garden peas, or shelled edamame
  • 6 Tbsp (90 mL) extra virgin olive oil
  • 1 clove fresh garlic
  • ¾ - 1 cup (175-250 mL) cool water
  • Salt & pepper

Zucchini blossoms:

  • 1 cup (250 g) creamy ricotta cheese
  • 3 Tbsp (45 mL) grated Parmesan cheese
  • 3 Tbsp (45 mL) chopped fresh basil
  • 1 clove fresh garlic, minced
  • 1 tsp finely grated lemon zest
  • Salt & pepper
  • 16 fresh zucchini blossoms
  • Vegetable oil, for frying

• Directions •

1. For the fava bean purée, place the beans (or peas or edamame), olive oil and garlic into the bowl of a blender. Start the blender and slowly pour in the water until the purée becomes smooth (thinner than a dip, but thicker than a dressing). Season to taste and chill until ready to serve.

2. For zucchini blossoms, stir the ricotta with the Parmesan, basil, garlic and lemon zest and season to taste. Fill a piping bag fitted with a large, plain tip with cheese mixture. Gently wash then dry zucchini blossoms on a paper towel. To fill, gently open flower at the top, trying not to tear the petals open (you can gently remove the stamen if you wish) and pipe in filling. Chill until ready to cook.

3. Heat the oil in a deep pot (or tabletop fryer) to 375°F (190°C). Make batter. Whisk all ingredients together immediately before using. Sprinkle the filled flowers lightly with flour and dip in batter. Gently set the blossoms in hot oil (you will need to do this batches), using a slotted spoon and fry for 2 –3 minutes until a golden brown, turning once. Remove onto a paper towel to drain.


*Recipe on video and text may differ from each other!


How to cook Stuffed zucchini blossoms:








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