FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
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.
FRIED ZUCCHINI BLOSSOMS WITH GOAT CHEESE AND ZUCCHINI PESTO
Provided by Food Network
Time 35m
Number Of Ingredients 14
Steps:
- For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne. When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature. For the Pesto: Quarter zucchini and cut into 1 inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper taste.;
GOAT CHEESE-STUFFED ZUCCHINI BLOSSOMS WITH ZUCCHINI NOODLES
Steps:
- For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat.
- Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit.
- Whisk together the flour and white wine in a medium bowl. Working in batches so you don¿t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately.
- For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half.
- Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season.
- Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.
More about "crisp zucchini blossoms stuffed with goat cheese recipes"
CRISPY ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE …
Jun 11, 2011 Start filling the zucchini blossoms with a scant teaspoon or so of the goat cheese mixture. Be gentle about it so they don’t tear unnecessarily. …
From honestcooking.com
5/5 (1)Category AppetizerServings 4-6Total Time 40 mins
From honestcooking.com
5/5 (1)Category AppetizerServings 4-6Total Time 40 mins
See details
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
Jul 24, 2018 Crisp Zucchini Blossoms Stuffed With Goat Cheese Sumac, ricotta, goat cheese, oregano, walnut and lime zest go into the stuffing. …
From everopensauce.com
Reviews 4Estimated Reading Time 4 minsServings 4
From everopensauce.com
Reviews 4Estimated Reading Time 4 minsServings 4
See details
CRISPY HERBED GOAT CHEESE STUFFED ZUCCHINI BLOSSOMS
Aug 5, 2013 3 ounces herbed goat cheese 12 zucchini blossoms rinsed, stamens removed oil for frying 1 cup all purpose flour 1 cup ice water salt Instructions Gently place 1 teaspoon of goat cheese into the center of each …
From lifesambrosia.com
From lifesambrosia.com
See details
LET THIS GLORIOUS INGREDIENT SIMPLY SHINE - THE NEW …
Jul 13, 2018 Recipes: Crisp Zucchini Blossoms Stuffed With Goat Cheese | Braised Eggs With Zucchini, Feta and Lemon. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest.
From nytimes.com
From nytimes.com
See details
GRILLED ZUCCHINI BOATS WITH GOAT CHEESE AND LEMON
Jul 12, 2021 Spray or brush the zucchini all over with olive oil. In a bowl, stir together the goat cheese, garlic, basil, lemon zest, pepper flakes and a big pinch of salt and pepper. Place the zucchini on the grill, cut-side down, and grill for …
From howsweeteats.com
From howsweeteats.com
See details
ZUCCHINI BLOSSOMS STUFFED WITH RICOTTA - WILLIAMS …
May 2, 2013 Gently wash and pat dry the blossoms. Spoon a heaping teaspoon of the ricotta into the center of each blossom. Twist the tips of the petals closed and set aside. In a bowl, whisk together the flour and fine sea …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
See details
STUFFED ZUCCHINI WITH GOAT CHEESE & MARINARA - THE WICKED NOODLE
Aug 15, 2022 Preheat oven or grill to 400F. Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black …
From thewickednoodle.com
From thewickednoodle.com
See details
ZUCCHINI HOUDINI - GOAT CHEESE AND PARMESAN STUFFED ZUCCHINI RECIPE
Aug 19, 2016 Begin by steaming the zucchini for 10-15 minutes. Remove the zucchini and allow to cool. Preheat your oven to 325 degrees F. Line a baking sheet with a silicon mat or …
From inspiredbycharm.com
From inspiredbycharm.com
See details
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE
Jul 16, 2018 - Zucchini blossoms are a thing of wonder They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light …
From pinterest.com
From pinterest.com
See details
ZUCCHINI FLOWERS RECIPES - NYT COOKING
Browse and save the best zucchini flowers recipes on New York Times Cooking. ... X Search. Zucchini Flowers Recipes. Crisp Zucchini Blossoms Stuffed With Goat Cheese Yotam …
From cooking.nytimes.com
From cooking.nytimes.com
See details
GOAT CHEESE-STUFFED FRIED ZUCCHINI BLOSSOMS - LOVE AND OLIVE OIL
Jun 11, 2015 Set over medium heat and let it come up to desired temperature of 350 degrees. In a bowl, combine goat cheese, cream, honey, and salt and pepper until smooth. Transfer to a …
From loveandoliveoil.com
From loveandoliveoil.com
See details
ZUCCHINI FLOWERS STUFFED WITH GOAT CHEESE AND BASIL - FOOD52
Jul 8, 2010 Preheat the oven to 425 degrees. Mix the egg, goat cheese, pepper, salt and basil together. Stuff flowers with this mixture and place on a parchment-lined baking sheet that has …
From food52.com
From food52.com
See details
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE
Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPE | EAT YOUR …
Save this Crisp zucchini blossoms stuffed with goat cheese recipe and more from Ottolenghi at The New York Times to your own online collection at EatYourBooks.com. ... Crisp zucchini …
From eatyourbooks.com
From eatyourbooks.com
See details
CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE RECIPES RECIPE
Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an …
From food-recipe.info
From food-recipe.info
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love