Stuffed Fried Zucchini Blossoms

 One of Ed’s favorite dishes in the summertime was stuffed fried zucchini blossoms. We would bring them back from our weekly Saturday walk to the Union Square Green Market and serve them at dinner.  The trick with zucchini blossoms is to use them as quickly as possible as the bright flowers are highly perishable and shrivel up quickly making it near impossible to spoon in your filling.  There are many variations on the filling from tiny pieces of mozzarella and anchovies to feta cheese to goat’s milk cheese. My favorite is drained fresh ricotta.  But, feel free to improvise with your favorite soft cheese.

Ingredients:

12 large zucchini blossoms

¾ cup fresh ricotta

1 Tablespoons scallions, finely sliced

2 anchovies, washed, dried and finely sliced

2 teaspoons Italian parsley, finely chopped

1 teaspoon freshly ground black pepper

2 eggs

2/3 cup all-purpose flour

1 tsp grated lemon rind

Salt and pepper, to taste

Olive oil or vegetable oil for frying

Cooking instructions:

1.       Gently whip the blossoms clean with a damp cloth.

2.       Carefully remove the stamens and open up one side of the flower.

3.       In a bowl, mix together the filling with the ricotta, scallions, anchovies, parsley, lemon rind, and black pepper.

4.       Using a demi-tasse spoon, gently fill each blossom with approximately one teaspoon of filling. Make sure not to overstuff them as the mixture will seep out during frying. Pinch the stuffed blossoms closed and set aside.

5.       Break eggs in a flat bowl and whisk until lightly beaten.

6.       Add seasoned flour to another shallow bowl.

7.       Roll each blossom first in the flour, then in the egg mixture and again in the flour. Gently shake off any excess flour.  Set aside.

8.       In a large skillet, add one inch deep of oil for frying and heat to a temperature of 375⁰ F.

9.       Gently add stuffed blossom to the oil, a few at a time, without splashing.  Do not over crowd the pan.

10.   Fry the blossoms, turning them once, for about 3 to 4 minutes, until golden brown.

11.   Use a slotted spoon to transfer the blossoms to a double paper towel  to drain.

12.   Repeat with the remaining blossoms.

13.   Serve immediately.

Serves: 4 (three blossoms per person.)

Recommended wines: Falanghina, Pinot Bianco, Sauvignon Blanc, unoaked Chardonnay, or Chenin Blanc.