Go to the produce area (or even better a farmer’s market) and seek out the freshest zucchini. The bright orange flower, calls your name. It’s time for zucchini blossoms, a treat to your meal plans that always have a bit of that “wow” factor.
Let’s roll up the sleeves, put on your apron (The Olive Press Kitchen apron if you have been to our class before!) get your ingredients ready and let’s make zuchhini blossoms with mozzarella.
The key to Zucchini Blossoms with Mozzarella
So before we start, what’s the key to great zucchini blossoms? As is true of most everything we cook at the Olive Press Kitchen (and one of the easiest things to do): Start with great ingredients. The zucchini must have the bright blossoms and they must be fresh. Quality fresh Italian mozzarella (buffalo if you can find it!) in water is a must.
Ingredients:
- 1/2 cup all purpose-flour
- 1/2 cup corn starch
- about a cup of sparling water
- sea salt to taste
- 1/2 cup diced mozzarella, drained
- 1 oz of grated parmigiano
- fresh basil leaves, chiffonade
- fresh ground black pepper
- 8 zucchini blossoms
- light oil for frying
Directions
In a medium bowl, whisk together the flour, starch, water and salt until smooth for batter. In a small bowl combine cheeses and basil. Mix well. Season with salt and pepper. Portion up to 2 teaspons of the filling into each blossom with a pastry bag or carefully with a small spoon. Close the blossoms and gently twist petals to seal.
Heat enough oil in the pan to drop the blossoms in on medium heat — 350F (a drop of the batter should turn out golden when put into the oil). Dip the zucchini blossoms into the batter and allow excess to drip off. Fry for 1 to 2 minutes. Remove and drain on paper towels.
Season again to taste, serve with marinara sauce or salad.