Union Square Farmer’s Market offers the freshest ingredients from a variety of local farms. The inspiration is endless, with seasonal vegetables, unique proteins, cheeses, freshly baked breads, anything you can think of. I eyed a box of bright orange and green zucchini blossoms, piled high in a white, plastic cooler.
I’ve had variations of blossoms at restaurants on multiple occasions, but have not attempted to make them on my own before. I knew I had fresh ricotta at home, as well as mint growing in my tiny balcony garden. I was up for the challenge.
Surprisingly, the hardest part of this entire dish is finding fresh zucchini blossoms (they are generally only sold at farmer’s markets or specialty food stores). The rest is about assembly.
Mix together all of the ingredients for the filling, ricotta, mint, lemon juice and zest. Season well with salt and pepper. Place the filling into a zip lock bag, letting out all of the air. Cut a small hole on the corner of the bag, making it easier to put the mixture into each blossom. Fill each blossom with about 1 tablespoon of the ricotta mixture, twisting the top of the flowers to seal in the filling.
Once all of the blossoms are stuffed, create the batter for the blossoms. I used a beer batter, but you can always substitute beer with carbonated water to create the same light batter. Whisk together the flour and salt, slowly adding the beer until the mixture is smooth.
Begin to heat the 2 inches of vegetable oil in a frying pan, until 350°. If you do not have a candy thermometer, test the heat of the oil by dropping a little bit of the batter into the hot oil. It should sizzle upon contact.
Submerge each blossom into the batter, until coated. Drip off the excess and place into the hot oil. Allow to cook on each side for about 4 minutes total, until golden brown.
Place onto a paper towel to soak up the excess oil.
Ricotta Stuffed Zucchini Blossoms
Adapted from Bon Appetit
- 1 cup ricotta
- 1 tablespoon freshly chopped mint
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- Vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 ounce chilled Pilsner, lager-style beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
Combine ricotta, mint, lemon zest and juice in a bowl
Season with kosher salt and freshly ground black pepper
Using a Ziploc bag with the corner cut, fill each blossom with about 1 Tbsp. ricotta mixture
In a large frying pan, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°
Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t over whisk or you’ll deflate the batter)
One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan
Cook, flipping once with a slotted spoon, until golden brown, 4 minutes total
Transfer to paper towels to drain
Sprinkle with sea salt and devour while hot