Curried Fried Zucchini Blossoms Recipes

FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY

Steps:

• In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
• Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
• In a medium bowl, stir together the flour and salt.
• Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
• Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
• Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
• Serve warm with your favorite dipping sauce.
• Enjoy!

STUFFED FRIED ZUCCHINI BLOSSOMS RECIPE

Steps:

• Cut with a knife the side of each blossom and stuff with one cube of mozzarella and a piece of anchovy. Place on a large platter and set aside.
• Pour 3 inches of oil in a large wok or large heavy pot and heat to 375 F.
• In a large mixing bowl, add the flour, baking powder, and sparkling water and mix until the batter is the consistency of heavy cream.
• Dip 2 zucchini flowers at a time in the batter to coat completely, and let the excess batter drip off.
• Fry the flowers in the hot oil for 1 minute on each side, gently rolling them with the help of a spatula, until crisp and golden brown. Pull gently out of the oil, set them on a platter lined with paper towels, and season with salt and pepper while they are still hot.
• Repeat the steps with the remaining zucchini flowers.
• Serve immediately.

FRIED ZUCCHINI BLOSSOMS

Steps:

• Gather the ingredients.
• Heat about 1/2 inch oil in a wide, deep pan to 375 F. Use a candy or frying thermometer to measure the temperature. No thermometer? Don't worry there are two other easy ways to make sure the oil is hot enough but not too hot: drop a breadcrumb into the oil, it should bob and sizzle in the oil immediately and brown in a few minutes, not immediately; or, stick the wooden handle of a kitchen spoon in the oil, the oil should bubble up around it immediately and steadily, but not violently or spatter. No immediate sizzle and the oil is too cold, too much sizzle and the oil is too hot.
• If you're making cheese-stuffed zucchini blossoms, use a small spoon to tuck about 1 teaspoon of the cheese in each blossom-work it in between the petals very gently so that the petals stay closed. Again, this step is fully optional and one I usually skip so as to keep the focus on the fresh flavor of the blossoms themselves.
• Meanwhile, in a small bowl, beat the egg. Beat in the flour and salt to make a thick batter. Whisk in enough of the club soda to make a very thin batter.
• Working with one zucchini blossom at a time, hold each zucchini blossom by its stem and dip it into the batter, moving it as necessary to coat it fully with batter. Lift it out and let excess batter drip off and back into the bowl. Careful place it in the oil and cook, undisturbed, until golden on one side, about 3 minutes. Turn over and cook until golden on the other side, about 2 minutes. Only add as many zucchini blossoms fit in a single layer in the pan without touching so they all have room to cook.
• When the blossoms are done, use a slotted spoon to lift them out of the oil. Quickly drain them on a layer of paper towels, sprinkle with salt, and serve immediately.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

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.

CURRIED FRIED ZUCCHINI BLOSSOMS

Steps:

• In a bowl whisk together the flour, the curry powder, and the salt, add 1 cup of the seltzer, and whisk the batter until it is smooth. Let the batter stand for 10 minutes and, if desired, thin it with enough of the remaining seltzer to reach the consistency of crêpe batter. In a small bowl toss together the mozzarella and the coriander and divide the mixture among the blossoms, stuffing it inside them and pressing the ends of the blossoms closed.
• In a deep skillet heat 1 inch of the oil to 375°F. on a deep-fat thermometer. Working quickly in batches, dip the blossoms, 1 at a time, in the batter, coating them completely, and fry them in the oil, turning them, for 1 1/2 to 2 minutes, or until they are golden and crisp. (Make sure the oil returns to 375°F. before adding each new batch.) Transfer the blossoms as they are fried with a slotted spoon to paper towels to drain, sprinkle them with salt, and serve them warm.

FRIED ZUCCHINI BLOSSOMS

Steps:

• In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
• Variation #1:
• For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
• Variataion #2:
• Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.