Restaurants›Peppercorn's Grill›In Season Farm To Chef Zucchini Blossoms Recipe

In Season Farm To Chef Zucchini Blossoms Recipe

Inspired by Peppercorn's Grill
Time30m
Serves4

Fresh zucchini blossoms filled with ricotta cheese, lightly battered and fried.

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Ingredients

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Ingredients

Method

Directions

1

Prepare the Filling

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, chopped basil, salt, and pepper. Mix well until smooth and creamy.

2

Stuff the Blossoms

Gently open each zucchini blossom and fill it with about 1-2 tablespoons of the ricotta mixture. Carefully twist the ends of the blossoms to seal them closed.

3

Make the Batter

In a separate bowl, whisk together the flour, salt, and pepper. Gradually add cold sparkling water and the egg, whisking until you achieve a smooth batter.

4

Heat the Oil

In a deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle and rise to the surface.

5

Fry the Blossoms

Dip each stuffed blossom into the batter, allowing any excess to drip off. Carefully place the battered blossoms into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.

6

Drain and Serve

Once fried, remove the blossoms with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm, optionally with a sprinkle of salt.