Stuffed Zucchini Blossoms
Ingredients
The filling
-
12-15
pieces
Zucchini Blossoms
-
½
cup
Ricotta Cheese
-
1
oz
grated Romano Cheese
-
1
oz
Shredded Mozzarella Cheese
-
1
whole
egg (lightly beaten)
-
to taste
Sea Salt and Black Pepper
-
a pinch
Granulated Garlic
-
as needed
Cooking oil
The egg batter
-
2
whole
eggs
-
¼
cup
milk
-
¼
cup
flour
-
¼
cup
grated Romano
-
1
Tablespoon
chopped Basil or Italian Parsley
Instructions
- Mix the filling ingredients together and place in a pastry bag or ziplock bag.
- Open one end of each blossom gently and fill with the cheese mixture without overfilling.
- Refrigerate the filled blossoms for about 10-15 minutes.
- Prepare the egg batter by lightly beating the eggs and mixing in milk, flour, cheese, and basil until the mixture is the consistency of pancake batter.
- Heat a large sauté pan with about ¼ inch of cooking oil.
- Dredge each zucchini blossom in the egg mixture, allowing excess to drip off, and place them in the hot oil.
- Fry each side until golden brown, about two minutes per side.
- Drain the finished blossoms on paper towels and season with grated Romano cheese, sea salt, and black pepper before serving.
Nutrition Facts (estimated)
Servings
12
Calories
71
Total fat
4g
Total carbohydrates
3g
Total protein
5g
Sodium
95mg
Cholesterol
53mg
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