Stuffed Zucchini Flowers

Name: Stuffed Zucchini Flowers
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 2 cups/500ml soft ricotta cheese; 1 cup/250ml 35-percent cream; 1 bunch fresh chives, chopped; 1 bunch fresh parsley, chopped; Zest of 1 lemon; 1 anchovy fillet, finely chopped, optional; Salt and freshly ground black pepper; 8 zucchini blossoms, pistils removed, gently washed and patted dry; 2 tablespoons/30ml olive oil; 3 cloves garlic, minced; 1 onion, chopped; 12 tomatoes, blanched and peeled or 4 cups (1 liter) canned tomatoes; Salt and freshly ground black pepper; 1 bunch fresh basil, chopped; 1 bunch fresh chives, chopped; 1 bunch fresh parsley, chopped; 1 1/2 cups/375ml all-purpose flour; 1 teaspoon/5ml baking powder; 1/2 teaspoon/2ml salt; 1 cup/250ml club soda; 1 cup/250ml vodka; Canola or peanut oil, for frying

Recipe courtesy of Chuck Hughes

Watch how to make this recipe.

Stuffed Zucchini Flowers

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Chuck Hughes perfectly combines the freshness of zucchini flowers with rich ricotta cheese stuffing for this easy, yet impressive, appetizer.

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

2036

Total Fat

174

Saturated Fat

36

Carbohydrates

67

Dietary Fiber

12

Sugar

13

Protein

27

Cholesterol

154

Sodium

2223

Total: 1 hr 20 min
Prep: 40 min
Cook: 40 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

2036

Total Fat

174

Saturated Fat

36

Carbohydrates

67

Dietary Fiber

12

Sugar

13

Protein

27

Cholesterol

154

Sodium

2223

Total: 1 hr 20 min
Prep: 40 min
Cook: 40 min

Ingredients

Stuffing:

2 cups/500ml soft ricotta cheese

1 cup/250ml 35-percent cream

1 bunch fresh chives, chopped

1 bunch fresh parsley, chopped

Zest of 1 lemon

1 anchovy fillet, finely chopped, optional

Salt and freshly ground black pepper

8 zucchini blossoms, pistils removed, gently washed and patted dry

Marinara Sauce:

2 tablespoons/30ml olive oil

3 cloves garlic, minced

1 onion, chopped

12 tomatoes, blanched and peeled or 4 cups (1 liter) canned tomatoes

Salt and freshly ground black pepper

1 bunch fresh basil, chopped

1 bunch fresh chives, chopped

1 bunch fresh parsley, chopped

Vodka Batter:

1 1/2 cups/375ml all-purpose flour

1 teaspoon/5ml baking powder

1/2 teaspoon/2ml salt

1 cup/250ml club soda

1 cup/250ml vodka

Canola or peanut oil, for frying

Directions

For the stuffing: Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry. For the marinara sauce: Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley. For the vodka batter: Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper. Serve the fried blossoms hot with the marinara sauce. Cook's Note: If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms.

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

Stuffing:

Marinara Sauce:

Vodka Batter:

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