Crispy Zucchini Blossoms

You can't miss gorgeous zucchini (aka: squash) blossoms at farmers' markets in certain months. While some may be intimidated by zucchini blossoms as an ingredient, you can't go wrong with these beauties stuffed with cheese and fried in their nakedness. You can stuff zucchini blossoms with ricotta or goat cheese, and my favorite is stuffed with feta cheese and jalapeño.


INGREDIENTS
ten to twelve zucchini (aka: squash) blossoms
three ounces of feta cheese, crumbled
 one small jalapeño, seeds removed and finely diced
vegetable oil

In a bowl, add crumbled feta cheese and finely diced jalapeño. Mix with a fork. Gently open up each blossom and stuff with feta cheese with jalapeño. Heat a wok over high heat and add enough vegetable oil to submerge half of the zucchini blossoms in your frying basket.


Add stuffed zucchini blossoms in the frying basket and submerge in the oil. The blossoms should not be stacked on top of each other and half of each blossom should be in the oil for no more than 15 seconds. Turn the blossoms in the frying basket and fry for no more than 15 seconds. Remove each blossom from the frying basket and lay them on a paper-towel-lined plate. Repeat until all the zucchini blossoms have been fried to crispiness. Serve immediately with tzatziki on the side. 

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