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Stuffed Zucchini Blossoms

Nothing says ‘farmer’s market’ quite like the zucchini blossom. Surprisingly versatile, this ingredient is the often over-looked step-child of the ever popular zucchini plant. You can sautĂ© it with other vegetables, bake it in a frittata, or (best of all) fry it. Most vegetables are significantly improved by beer-battering and  frying, and the zucchini blossom is no exception. There is only one thing better than a fried vegetable – a fried vegetable stuffed with hot, melted cheese. Oh, yes…

Stuffed Zucchini Blossoms:


2 C. Milk
2 C. Beer
1 1/2 C. Flour
2Tbs. Parmesan
Salt as desired


1 C. Ricotta Cheese
3 Basil Leaves, chopped
Zest of 1/2 lemon
Black pepper to taste
1 Egg yolk
Dash of aged Parmesan


6 Medium sized zucchini blossoms, chilled
2 C. Oil – preferably a mix of olive and something with a higher smoke point, e.g. canola/peanut/sunflower


1. Heat oil in large saucepan or wok.

2. Mix ricotta, egg yolk, basil, zest, pepper and parmesan. Carefully spoon filling into blossoms, being careful not to overfill flower. Twist flower at the ends to close.

3. Pour milk into bowl and bathe flowers, allow to soak.

4. Whisk flour, parmesan, salt, and beer in a separate bowl. Try to minimize clumps without deflating the batter.

4. Pinching at the tips, dip blossoms into batter and place in pan, being careful not to overcrowd. Fry for 4 to 5 minutes, or until lightly browned on the outsides.

5. Drain, cool, enjoy!


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