This is our tried and true recipe for Fried Zucchini Blossoms that we make every summer on repeat. It's just that good.
8 zucchini blossoms
1/2 cup of flour
1/2 cup + 1 tablespoon of a light beer
1/2 cup of ricotta cheese (or cubed mozzarella works great, too)
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons neutral cooking oil
- Measure flour, salt and pepper into a bowl, mix.
- Slowly whisk in beer to avoid clumping. It should be thick enough to cover the back of a spoon and look a little bit like pancake batter.
- Wash zucchini blossoms, and remove stems and inner pollen bulb. Dry well. Meanwhile heat oil in a cast iron pan.
- Season ricotta with a little pinch of salt. Use a small teaspoon to measure out a spoonful of ricotta cheese. Place into the cavity of the blossom. Close petals around the cheese and lightly twist to close. Drop into batter and coat exterior of the blossom, careful to keep the petals closed as you do.
- Test oil by dropping a dot of batter into pan. If it sizzles, it's ready.
- Place blossom into hot oil and cook for 2-3 minutes on each side until golden. Repeat with remaining flowers.
- Sprinkle some sea salt on top.
- Serve with warmed cherry tomato arrabbiata sauce for a little heat!