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Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms



  • 1 tablespoon freshly chopped mint
  • 1/2 teaspoon grated lemon zest
  • Freshly ground black pepper

Zucchini blossoms

  • Vegetable oil (for frying)
  • 1 1/4 cups all-purpose flour
  • 12 ounce chilled Pilsner, lager-style beer, or club soda
  • Zucchini blossoms (stamens removed; about 2 dozen)

Recipe Preparation


  • To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture.

Zucchini blossoms

  • In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

1 serving (2 blossoms) contains: Calories (kcal) 177.2 %Calories from Fat 61.7 Fat (g) 12.3 Saturated Fat (g) 2.7 Cholesterol (mg) 15.0 Carbohydrates (g) 10.2 Dietary Fiber (g) 0.3 Total Sugars (g) 1.7 Net Carbs (g) 9.9 Protein (g) 6.4 Sodium (mg) 210.6Reviews Section

Watch the video: Homemade Gnocchi Recipe - Laura Vitale u0026 Nonna - Laura in the Kitchen Episode 437 (June 2021).