Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe

Name: Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 zucchini blossoms; 1/2 cup goat cheese; 1 1/2 quarts olive oil; 1 cup all purpose flour; 2 cups seltzer water chilled, or ice water; sea salt to taste; cayenne pepper to taste; 1 medium zucchini abt 8 oz; 2 tablespoons grated Parmesan cheese; 2 tablespoons pine nuts; 30 cups basil leaves abt 3/4 loosely packed; 1/4 teaspoon chopped garlic finely-; 6 ounces extra-virgin olive oil; sea salt to taste; cracked black pepper Freshly, to taste

Servings: persons

24 zucchini blossoms
1/2 cup goat cheese
1 1/2 quarts olive oil
1 cup all purpose flour
2 cups seltzer water chilled, or ice water
sea salt to taste
cayenne pepper to taste
1 medium zucchini abt 8 oz
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
30 cups basil leaves abt 3/4 loosely packed
1/4 teaspoon chopped garlic finely-
6 ounces extra-virgin olive oil
sea salt to taste
cracked black pepper Freshly, to taste

1
For the Blossoms: Carefully stuff each zucchini blossom with 1 teaspoon of the goat cheese. Fold over the petals to form an envelope. In a deep skillet or deep fryer, heat the oil to 375 degrees. Meanwhile put the flour in a mixing bowl. Pour in the seltzer a little at a time, whisking constantly to ensure a smooth batter. Season with salt and cayenne.
2
When the oil is properly heated, dip a stuffed blossom into the batter to coat it evenly, scraping off any excess. Fry until crisp and golden, about 30 seconds per side. Remove to paper towels to drain. Repeat process with all blossoms, being careful not to overcrowd the skillet and maintaining the proper oil temperature.
3
For the Pesto: Quarter zucchini and cut into 1-inch pieces. Blanch zucchini for 2 minutes in salted boiling water, and then shock in ice bath to preserve color. Drain well and pat dry with cloth. Place blanched zucchini, Parmesan cheese, pine nuts, basil leaves, garlic, in food processor and start to puree. With the motor running, pour the olive oil through the feed tube in a slow, steady stream until the pesto emulsifies. Season with salt and pepper

1458

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 zucchini blossoms, 1/2 cup goat cheese, 1 1/2 quarts olive oil, 1 cup all purpose flour, and more.

Yes, Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto

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