Stuffed Zucchini Blossoms Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

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Stuffed Zucchini Blossoms

1/2 cup flour
2 eggs, separated
1/4 cup milk
1 clove garlic, minced
cubes of cheese, such as Stilton or Fontina
1-2 teaspoons freshly snipped parsley
salt and pepper, to taste
vegetable oil for frying
fresh zucchini blossoms

Combine flour, egg yolks, milk, and garlic until smooth. Whisk the egg whites until stiff and fold gently into the floor mixture until well combined. Clean the flowers carefully with a damp cloth, gently separating the petals to make sure the flowers are clean inside. Place a cube of cheese along with some parsley, salt and pepper in each. Twist to seal. Heat the oil in a deep pan to 350 degrees. Dip each flower into the batter, making sure all sides are coated. Fry the stuffed flowers in batches about 1 minute, until crisp and golden on all sides. Remove from the oil and drain on towels. Serve right away.

Recipe created 1995-05-26.

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