Stuffed Zucchini Blossoms
Some specialty markets sell zucchini blossoms, but your best bet would
be either your own garden, or that a neighbor. Home gardeners usually
will be delighted to share the blossoms, since each one you stuff to
eat means one less to mature into a squash that must be dealt with.
These are delicious as substantial appetizer, but can be served
alongside grilled fish as well. The best ones I ever ate were in an
outdoor café on the quai at Saint Juan les Pins in the south of France.
These are as close as I have been able to come.
Makes 6 to 8 servings
1 small zucchini, trimmed and grated
1 ˝ tablespoons minced onion
1 small clove garlic, minced (optional)
˝ cup freshly grated Parmesan cheese
1 cup skim milk ricotta cheese
3 tablespoons chopped fresh parsley
Salt and hot pepper sauce to taste
1 pound zucchini blossoms, 18 to 20 blossoms, washed and carefully
dried
1 cup unbleached all purpose flour
1 teaspoon paprika (optional)
Pinch salt
1 cup light beer
Oil for deep frying
Cooked tomatillo salsa (optional)
In a bowl, beat together the zucchini, onion, garlic (if using),
Parmesan, ricotta, parsley, salt and beer.
Heat the oil to 375 F in a deep fat fryer. Dip the stuffed blossoms
carefully into the batter, draining off any excess. Fry three or four
at a time in the hot fat until golden brown, 3 to 4 minutes per batch.
Remove with a slotted spoon. Drain on
paper towels. Keep hot in a 350 F. oven until all the blossoms have
been fried.
Serve this simple cooking recipes hot, sprinkled with salt. Pass a
little cooked tomatillo salsa on the side if you like.
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