At first glance these might seem intimidating.. however, not an everyday ingredient but really easy to make. I have tried (and flopped) a few different recipes and have come up with this super easy, delicious combination. So yummy and not difficult at all. Don't be intimidated.. Just make them in the steps.
Step 1: Clean BlossomsGently open blossom and remove the stamen (w/ pollen) using kitchen shears. Rinse out and gently pat dry or air dry.Step 2: Make Filling (Jamie Oliver's filling is what I settled on after much testing. The lemon zest and mint.. unbelievable with the ricotta. Makes something that could be heavy very fresh and light.)
- 7 ounces good-quality ricotta
- 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
- A small handful freshly grated Parmesan
- 1 lemon, zest finely grated
- A small bunch fresh mint, leaves picked and finely chopped
- 1 fresh red chiles, halved, seeded and very finely chopped (or red pepper flakes, in a pinch)
- Sea salt and freshly ground black pepperStep 3: Fill 'em up. Fill a ziplock bag with mixture, snip off corner and use to pipe mixture into the flowers. (about 2" worth) gently close the petals and slightly twist. Refrigerate. I think it's really important to have them cold before battering up.
Step 4: Batter Up!
- 1c. flour
- 1c. sparkling water
- pinch of kosher saltWhisk together just til blended.
Step 5: Fry, baby, fry.
In a deep pot, heat 3" of vegetable (I used canola) oil to 350 degrees.Take zucchini blossoms out of the fridge, pat any excess moisture off with paper towel and dip one at a time into the batter. Gently shake any major excess and float into hot oil. Don't cook more than 4 at a time, turn once and remove with tongs to paper toweling.
Serve immediately. To serve, place hot blossoms on puddle of marinara.