Saturday, June 16, 2012

Ricotta-Filled Zucchini Blossoms

I couldn't resist the zucchini blossoms at Jean-Talon this weekend. I'd never cooked with them before, but this recipe exceeded all of my expectations. As luck would have it, I also came home from my shopping expedition with some high quality ricotta. The two paired together beautifully. The batter on this produces an incredibly light taste and the ricotta filling is simply wonderful. This may seem like a lot of work, but it's well worth the effort.

Ricotta-Filled Zucchini Blossoms (from Around My French Table)

3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup very cold club soda
12 zucchini blossoms
3/4 cup ricotta
1 large egg yolk
1 shallot, finely minced
2 tbsp minced fresh herbs (basil, mint, and/or parsley)
salt and pepper
dash of cayenne
peanut oil, for frying
mayonnaise or other sauce for serving, optional (not really needed)

1. To make batter, whisk together flour, baking powder, salt, and a grind or two of pepper. Whisk in club soda. Keep in fridge if not using immediately.
2. In a bowl, whisk together ricotta, egg yolk, shallot, herbs, salt and pepper to taste, and a dash of cayenne.
3. Wipe blossoms with lightly dampened paper towel. Don't wash them! Pry blossoms open and remove pistils and stamens.
4. Fill blossoms with ricotta mixture and twist the top to gently seal.
5. Pour about 1/2" of peanut oil in small skillet and heat until very hot but not smoking. Line a plate with double layer of paper towels.
6. One by one, without crowding the pan, run blossoms through batter and drop in hot oil. Fry for a minute or two on first side and a minute on the other until coating is golden brown. Drain on paper towels and season with fleur de sel if desired.
7. Serve immediately with mayonnaise if desired.

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