Fried Zucchini Blossoms (seasonal Special) Recipe
Ricotta mascarpone filled zucchini blooms battered and fried served with a savory pumpkin dipping sauce.
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Ingredients
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Fried Zucchini Blossoms
Pumpkin Dipping Sauce
Method
Fried Zucchini Blossoms
- 1
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, mascarpone cheese, and chopped basil. Season with salt and pepper to taste. Mix until smooth and well combined.
- 2
Stuff the Blossoms
Carefully open each zucchini blossom and fill it with about 1 tablespoon of the cheese mixture. Twist the ends of the blossom to seal it. Repeat for all blossoms.
- 3
Make the Batter
In another bowl, whisk together the all-purpose flour, salt, and black pepper. Gradually add cold water, whisking until you have a smooth batter.
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium heat until hot (about 350°F or 175°C).
- 5
Fry the Blossoms
Dip each stuffed blossom into the batter, allowing the excess to drip off, then carefully place it in the hot oil. Fry in batches until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Pumpkin Dipping Sauce
- 6
Prepare the Sauce
In a saucepan over medium heat, combine pumpkin puree, heavy cream, minced garlic, dried thyme, salt, and black pepper. Stir well to combine.
- 7
Simmer
Bring the mixture to a gentle simmer, stirring occasionally, for about 10-15 minutes until heated through and flavors are melded.
- 8
Serve
Remove from heat and serve warm alongside the fried zucchini blossoms as a dipping sauce.