FRIED SQUASH BLOSSOMS stuffed with RICOTTA (fried zucchini flowers)
Today we take some zucchini flowers from my garden and learn how to make easy and delicious ricotta stuffed fried squash blossoms. Served on a bed of weekday sauce, stuffed with ricotta and pecorino romano, this is one dish you must try...if you can find zucchini flowers.
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HOW TO MAKE: Zucchini Flowers Stuffed with Mozzarella and Anchovies | David Rocco's Recipes
This recipe is a beauty!!! Here's what you will need:
Ingredients:
12 zucchini flowers, cleaned
1 large Fior di latte or Mozzarella, cut into thin strips
12 anchovy filets
1 egg yolk
1 cup of AP flour
1 cup sparkling water, cold
3 ice cubes
Vegetable oil for deep frying
Salt to taste
Stuff the zucchini flowers with fior di latte or mozzarella and anchovy filets.
Create a batter by mixing egg yolk, flour, sparking water in a bowl. Mix until it’s a smooth pancake like batter, then add ice cubes and set aside.
Heat the vegetable oil, test it with a drop of batter to see if it sizzles. If it sizzles proceed to dip the flowers in the batter, drip excess batter and gently place battered flowers in the hot oil. Make sure you don’t over crowed the pan, fry in batches. When crisped up and golden, remove and put on a plate with an absorbent paper towel to drain excess oil and add a little salt. Serve immediately.
Serves 6 people
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About David Rocco:
David brings his passion for food and life to millions of kitchens every day through his worldwide hit television programs. Airing in more than 150 countries, David Rocco’s Dolce Vita, David Rocco’s Amalfi Getaway, and David Rocco’s Dolce India are each the perfect combination of food, travel and a celebration of the sweet life.
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Fried Zucchini Blossoms with A Cozy Kitchen
Summer is served. ☀️ A Cozy Kitchen's Fried Zucchini Blossoms are filled with ricotta, lemon zest and mozzarella for a crispy, delicious summer appetizer. Here's how she made them, using a Le Creuset Braiser.
Ingredients:
10-12 zucchini blossoms (you can often find these at your local farmer's market!)
1/2 cup ricotta
Zest from 1/2 lemon
1/2 cup melty shredded cheese
4 basil leaves, torn
Salt and pepper, to taste
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/3 cup cold sparkling water
Honey (optional)
Instructions:
Trim the zucchini blossoms, if needed. Mix together the ricotta, lemon zest, shredded cheese, torn basil leaves and a few pinches of salt and pepper. Transfer to a piping bag (or a zip-top bag with the corner snipped off!) for easy stuffing. Pipe each blossom with the filling
Whisk together the all-purpose flour, salt and cold sparkling water. Dip the stuffed blossoms in the batter, allowing some of the excess to run off. Transfer them to the hot oil, frying them for about 1 to 2 minutes per side. Transfer to a paper towel and sprinkle with flakey sea salt. Repeat with remaining blossoms. Drizzle with honey (if you want!) before serving.
3.5qt Braiser in Oyster:
Michael Symon's Stuffed Squash Blossoms | Symon's Dinners Cooking Out | Food Network
Fried squash blossoms stuffed with creamy ricotta are a dream!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Squash Blossoms
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
Neutral oil like canola, for frying
1 cup whole-milk ricotta
2 tablespoons finely chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper
12 zucchini blossoms
1/2 cup all-purpose flour
2 large eggs, beaten
Sea salt, for seasoning
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
(Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)
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Michael Symon's Stuffed Squash Blossoms | Symon's Dinners Cooking Out | Food Network
HOW TO MAKE: Zucchini Flower and Ricotta Fritters | David Rocco's Recipes
Hey Guys!!
Who here has had Zucchini flowers before? I love this recipe! It's such a fun one to make with the kids! Try them out and let me know how they turn out!!
Zucchini Flower & Ricotta Fritters
450 gr Ricotta, strained of any moisture
10 Mint, chopped
1 Lemon, zested
2 Eggs,
20 Zucchini Flowers, chopped
2 tbsp Flour
Salt and Pepper, to taste
3 tbsp Olive Oli
Take your ricotta and run it through a sieve to make it airy and fluffy. In a bowl with the ricotta, add mint leaves, lemon zest, eggs, zucchini flowers, flour, salt and pepper. Mix all the ingredients well to form a creamy batter.
In a hot pan with olive oil, spoon in the mix and flatten. Cook until golden and flip to cook on the other side. Remove to absorbent paper towel.
Finish with lemon zest and serve warm
Servies
16 -18 fritters
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About David Rocco:
David brings his passion for food and life to millions of kitchens every day through his worldwide hit television programs. Airing in more than 150 countries, David Rocco’s Dolce Vita, David Rocco’s Amalfi Getaway, and David Rocco’s Dolce India are each the perfect combination of food, travel and a celebration of the sweet life.
Get More of David Rocco:
Official Site:
Instagram:
Facebook:
Twitter:
David Rocco's YouTube Channel
Fried Zucchini Flowers - Rossella's Cooking with Nonna
Rossella and Nonna Romana are making these glorious Fried Zucchini Flowers in a batter. See how you can make some too!
Get the Recipe Here:
Recipe is also in the Cooking with Nonna Cookbook: