This easy sauteed zucchini blossom recipe is a great alternative to deep fried squash blossoms. You're going to love how quickly you can turn beautiful flowers into a flavorful treat.
Course Appetizer, Snack
Cooking Style Vegetarian
Seasonal Mother's Day, spring
Ingredient Zucchini Blossoms
Prep Time 15mins
Cook Time 10mins
Servings 2dozen blossoms
Author Annette Tomei
1lbpart skim ricotta
1 1/2– 2 tbsp fresh chivesfinely chopped
zest of 1 lemon
salt & black pepper to taste
Thoroughly mix the ricotta and egg. Gently fold in the chives and zest then season with salt and pepper. Scoop the mixture into a sandwich-sized Ziplock bag.
Gently wash and dry 20-24 squash blossoms.
To fill the squash blossoms
Cut one of the two bottom corners of the ricotta-stuffed Ziplock to make a homemade pastry bag. Squeeze the stuffing from the bag into the cup of each blossom, filling until the blossom is about 3/4 full. Fold the tops of the petals over to form a seal around the filling. Sprinkle the outside of the blossoms with additional salt and black pepper.
While you’re stuffing the blossoms, you can be heating the oil in a heavy saute pan. Annette used a neutral oil to allow the delicate flavor of the squash shine. (Good choices include grape seed, soybean or walnut oil.) Being the consummate chef, Annette merely eyeballed the oil but I’d hazard a guess that she used about 2 tbsp. (Use enough to thoroughly coat the bottom of your pan.)
To saute the zucchini flowers
Heat your oil over medium/medium high heat. The oil should be heated to that point just before it begins to bubble.
Using a sweeping motion away from your body to prevent getting splashed, drop the blossoms into the oil one at a time. Cook until brown on the bottom, approximately 3 minutes, then flip.
Cook until the second side is brown, another 2-3 minutes. Move the cooked blossoms to a paper towel to drain and cool slightly for about 2-3 minutes.
The blossoms are best when they’re hot. Just be careful not to burn your tongue.