Fried Stuffed Zucchini Blossoms
How do you stuff a zucchini blossom without destroying it? That’s a question that Lisa had to answer quite often when she worked with her father, Lino Birri, a vegetable farmer who sells his produce at Montreal’s Jean Talon Market. “When they’re exposed to warm air, the blossoms tend to close, which makes it more […]
Ingredients
- 1 cup (260 g) ricotta cheese
- 1/4 cup (20 g) grated Parmigiano-Reggiano cheese
- 2 green onions, chopped
- 20 zucchini blossoms
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 1 1/2 cups (375 ml) pale beer, cold
- Canola oil, for frying
- Salt and pepper
Instructions
- In a bowl, combine the ricotta, Parmesan and green onions. Season with salt and pepper.
- Stuff each zucchini blossom with 1 tbsp of the ricotta mixture. Close the petals around the stuffing. Keep in the refrigerator until ready to fry.
How do you stuff a zucchini blossom without destroying it? That’s a question that Lisa had to answer quite often when she worked with her father, Lino Birri, a vegetable farmer who sells his produce at Montreal’s Jean Talon Market. “When they’re exposed to warm air, the blossoms tend to close, which makes it more difficult to fill them with stuffing. So the best time to pick or buy them is early in the morning, when they’re still wide open,” she explains. If you keep them cool, they’ll stay flexible a few extra hours.