Quantcast
Channel: Ricotta – A Culinary Journey With Chef Dennis
Viewing all articles
Browse latest Browse all 11

I Love Zucchini Blossoms

0
0
Stuffed Blossoms

Over the years I’ve featured Zucchini Blossoms a number of different ways, Mexican Style Blossom Enchladas , Butternut Squash Stuffed Blossoms rolled in Pistachios and Zucchini Blossom Cannoli’s.  But I always come back to my original recipe of Ricotta Stuffed Zucchini Blossoms, my interpretation of an old Tuscan Recipe. They’re not difficult to make and only require a few ingredients. While a pastry bag definitely makes the job easier, they can be filled by hand using a spoon. After a quick dip in the egg batter, gently place the blossoms into a heated frying pan with hot oil. After sauteing to a nice golden brown its time to turn over the blossoms and do the other side. Serve them with a sprinkle of Romano Cheese, Sea Salt and Black Pepper and of course your favorite beverage and you’ve got a party ! 5.0 from 1 reviews Stuffed Zucchini Blossoms   Print Prep time 10 mins Cook time 10 mins Total time 20 mins   Author: Chef Dennis Recipe type: Appetizer Cuisine: Italian Ingredients Stuffed Zucchini Blossoms 12-15 Zucchini Blossoms ½ cup Ricotta Cheese 1 oz grated Romano Cheese 1 oz Shredded Mozzarella Cheese 1 egg- lightly beaten Sea Salt and Black Pepper to taste Pinch of Granulated Garlic Cooking oil as needed Egg Batter 2 whole eggs ¼ cup milk ¼ cup flour ¼ cup grated Romano 1 Tablespoon chopped Basil or Italian Parsley Instructions Blossom Stuffing mix all the ingredients together and place in small pastry bag, or a ziplock bag with […] Read More...

The post I Love Zucchini Blossoms appeared first on A Culinary Journey With Chef Dennis.


Viewing all articles
Browse latest Browse all 11

Latest Images

Trending Articles





Latest Images