Italian Stuffed Zucchini Flowers
Italian Stuffed Zucchini Flowers -stuffed with mozzarella and goat cheese, dipped in a light batter, and fried. This delicious summer bite makes the most perfect appetizer.
Servings: 7
Calories: 131kcal
Ingredients
- FOR THE BATTER
- 2 eggs
- ½ cup flour
- ½ cup cornstarch
- ¾ cup plus 1 Tablespoon San Pelligrino sparkling water or club soda
- ½ teaspoon salt
- FOR THE STUFFING
- 10 zucchini flowers flowers will vary in size (you may use more or less)
- 1 log of goat cheese room temperature
- 1 cup shredded mozzarella
- 1 small fresh mozzarella cut into small cubes
- ½ teaspoon sea salt more to taste
Instructions
- In a medium bowl, whisk together the eggs. Whisk in the flour, cornstarch, sparkling water, and salt; set aside.
- In a small bowl combine the goat cheese, shredded mozzarella, and salt. Stir together until smooth. Carefully spoon 1 1/2 - 2 teaspoons filling into each blossom. Add a cube of mozzarella into the filling and gently twist the blossoms to seal it around the filling.
- You could also add the filling mixture to a zip locked or piping bag. If using pastry bag (or zipped lock bag with corner cut off), pipe about two tsp. cheese mixture into each zucchini blossom.
- Twist the petals at the top to keep the filling from spilling out during frying.
- In a large frying pan, heat enough oil to cover the bottom (oil should reach 350F).
- When oil is hot, dip each stuffed blossom in the batter, letting any excess batter drip off.
- Add the blossoms to the pan, without crowding them, and fry 2-3 minutes each side until they are golden brown, turning occasionally.
- Place the blossoms on a paper tile lined dish or baking sheet to drain. Enjoy while they’re hot!
Notes
- Zucchini flowers: depending on their size, you may need more filling and more batter. Adjust according to the flower size and also, how many you’re using. We had triple the amount.
- Male blossoms will have a pollen-covered stamen inside which you want to gently remove before stuffing.
- Female blossoms will usually have the beginnings of a baby zucchini growing in place of a stem (the ones that we actually fried for these photos).
Nutrition
Calories: 131kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 59mg | Sodium: 452mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 1mg