I’m adventurous in the kitchen (no, not that way) and will try making many different recipes. But when my brother-in-law gifted me some amazing zucchini flowers, I was a little flummoxed. How do I make these? My sister-in-law said she had stuffed them with mozzarella instead of ricotta, and that made sense. I didn’t want to deal with piping bags. You can also chop the flowers up, add chopped zucchini, and make pancake-like fritters. But I decided to go full bore and do them stuffed and fried. Here’s a little video on how I made them and the recipe! P.S. Chef Carol from the At the Shore novels would definitely pipe ricotta into these while he’s trying to win Emma’s heart! But why not grab the first book in the series, ONE SUMMER NIGHT, for only 99 cents at https://amzn.to/4o0DtCW.
Zucchini Flower Fritter Recipe
Ingredients
8-10 male zucchini flowers (stamens removed)
Mozzarella cut into 1-2″ rods
For the tempura Batter
1 egg, beaten
1 cup all-purpose flour
1 cup ice-cold club soda/seltzer
2 tbsp corn starch
Directions
Heat oil. Your choice of oil, but I use corn oil with some olive oil. The oil should be glistening and you can test it by dropping a little of the batter into it to make sure it’s hot enough. If you have a thermometer, it should be at 350. If the oil is not hot enough, the fritters may turn out greasy.
Carefully open the zucchini flower and stuff mozzarella into the center. Close the flower petals around the cheese. Set aside.
Beat the egg and add the flower and corn starch. Stir to mix and then add the club soda until it is relatively smooth. Do not over beat it because you don’t want to lose the club soda bubbles.
Dip the stuffed flowers into the batter and then gently place in the hot oil. Fry until golden on one side and then turn and fry the other side until golden. Remove from oil and place on a paper towel to drain any excess oil.
Serve warm for the best flavor! You can make a dipping sauce if you want, but honestly, delicious just on their own!
Here’s what the final product looks like!
