WHY THIS RECIPE WORKS:
Delicately crisp, fried zucchini blossoms capture the essence of summer and make for a special seasonal treat as an alfresco appetizer or snack. We took our inspiration for this recipe from Italy, stuffing them with a ricotta filling and dipping them into a light batter that enhanced their flavor and texture. Using a twirling motion (like winding a watch) when dipping the blossoms in the batter encourages the petals to twist closed around the filling. Do not omit the vodka; it is critical for a crisp coating. Use zucchini blossoms that measure 3 to 4½ inches in length from base to tip. Use a Dutch oven that holds 6 quarts or more for this recipe. Be sure to begin mixing the batter when the oil reaches 325 degrees.
SERVES: 4 to 6
TOTAL TIME: 30 minutes
INGREDIENTS:
- 1 cup whole-milk ricotta cheese
- 1 ounce Pecorino Romano cheese, grated (½ cup)
- 2 large eggs
- 1 tablespoon minced fresh mint
- 1 teaspoon grated lemon zest
- Salt and pepper
- 16 zucchini blossoms
- 2 quarts peanut or vegetable oil
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 cup vodka
- 1 cup seltzer water
INSTRUCTIONS:
- PREPARE BLOSSOMS:
- Line 2 rimmed baking sheets with triple layer of paper towels.
- Trim zucchini blossom stems to 1 inch and remove spiny leaves at base of flower.
- Gently peel open petals as needed to remove pistil and brush away any dirt.
- Rinse exterior of blossoms, gently shake off excess water, and transfer to one prepared sheet.
- Pat dry with paper towels.
- MAKE FILLING:
- Combine ricotta, Pecorino, 1 egg, mint, zest, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl; set aside.
- Transfer cheese mixture to zipper-lock bag and snip off 1 corner to create ½-inch opening.
- Working with 1 blossom at a time, pipe enough filling into blossom to fill green base, stopping just before orange petals begin.
- Gently twist petals to seal and return to sheet.
- Repeat with remaining blossoms.
- Refrigerate until ready to fry.
- HEAT OIL:
- Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees.
- MAKE BATTER:
- While oil heats, whisk flour and cornstarch together in large bowl.
- In separate bowl, whisk remaining 1 egg, vodka, and seltzer together.
- Once oil reaches 325 degrees, gently whisk seltzer mixture into flour mixture until just combined (it is OK if small lumps remain).
- FRY BLOSSOMS:
- Once oil reaches 350 degrees, working with 1 blossom at a time, hold by stem and twirl through batter to coat.
- Lift blossom, allowing excess batter to drip back into bowl, then gently lower into oil.
- Working quickly but carefully, repeat with 7 more blossoms.
- Fry until crisp and lightly golden, about 2 minutes.
- Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
- Using slotted spoon, transfer blossoms to second prepared sheet and season with salt to taste.
- Return oil to 350 degrees and repeat with remaining blossoms.
- Serve immediately.
