Stuffed Zucchini Flowers Recipe

Name: Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing; 2 cups/ 500ml soft ricotta cheese; 1 cup/ 250ml 35-percent cream; 1 bunch fresh chives, chopped; 1 bunch fresh parsley, chopped; 1 lemon, zest of; 1 anchovy fillet, finely chopped (optional); salt & freshly ground black pepper; 8 squash blossoms, pistils removed, gently washed and patted dry; Marinara Sauce; 2 tablespoons/ 30ml olive oil; 3 garlic cloves, minced; 1 onion, chopped; 12 tomatoes, blanched and peeled or 4 cups canned tomatoes; salt & freshly ground black pepper; 1 bunch fresh basil, chopped; 1 bunch fresh chives, chopped; 1 bunch fresh parsley, chopped; Vodka Batter; 1 1/2 cups/ 375ml all-purpose flour; 1 teaspoon/ 5ml baking powder; 1/2 teaspoon/ 2ml salt; 1 cup/ 250ml club soda; 1 cup/ 250ml vodka; canola oil or peanut oil, for frying

Servings: persons

Stuffing
2 cups/ 500ml soft ricotta cheese
1 cup/ 250ml 35-percent cream
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
1 lemon, zest of
1 anchovy fillet, finely chopped (optional)
salt & freshly ground black pepper
8 squash blossoms, pistils removed, gently washed and patted dry
Marinara Sauce
2 tablespoons/ 30ml olive oil
3 garlic cloves, minced
1 onion, chopped
12 tomatoes, blanched and peeled or 4 cups canned tomatoes
salt & freshly ground black pepper
1 bunch fresh basil, chopped
1 bunch fresh chives, chopped
1 bunch fresh parsley, chopped
Vodka Batter
1 1/2 cups/ 375ml all-purpose flour
1 teaspoon/ 5ml baking powder
1/2 teaspoon/ 2ml salt
1 cup/ 250ml club soda
1 cup/ 250ml vodka
canola oil or peanut oil, for frying

1
For the stuffing:
2
Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry.
3
For the marinara sauce:
4
Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley.
5
For the vodka batter:
6
Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth.
7
Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
8
Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper.
9
Serve the fried blossoms hot with the marinara sauce.
10
Cook's Note:
11
If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.

982

kcal

Calories

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 25 ingredients. The key ingredients include: Stuffing, 2 cups/ 500ml soft ricotta cheese, 1 cup/ 250ml 35-percent cream, 1 bunch fresh chives, chopped, and more.

Yes, Stuffed Zucchini Flowers 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.

Stuffed Zucchini Flowers

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