Stuffed Zucchini Blossoms

Filling:
12 zucchini blossoms
125 g ricotta
1 tablespoon of Parmesan, grated
1 teaspoon of mint, finely chopped
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon pepper

Dough:
500 ml vegetable oil, for frying
4 tablespoons wholemeal flour
ca.100 ml of beer
1 egg
1 teaspoon salt

Prep. time: 15 minutes

Cooking time: 8 minutes

You’ll need: Food processor

 

  1. Add wholemeal flour, salt, beer, and egg into the food processor and mix well.
  2. Pour oil in a large heavy-bottomed saucepan and heat over medium heat.
  3. Put the ricotta in a bowl, stir in the grated parmesan, egg yolk, mint and lemon zest. Season with salt and pepper.
  4. Carefully open the zucchini blossoms
  5. Spoon the filling in the blossoms, close them and twist petals to seal.
  6. Carefully dip them in the beer dough.
  7. Place the zucchini blossoms in the oil, and deep fry on both sides until golden brown. Drain on paper towels.

 

Baked in partnership with Kenwood Switzerland

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