In this video, Nicole shows you how to make fried zucchini flowers stuffed with cottage cheese. This stovetop recipe uses the edible flower of a zucchini plant to make a delicious summer snack. To start, mix the batter by combining flour, baking powder, salt, milk, eggs, and olive oil. Before coating the flowers in the batter, stuff the inside with cream cheese. Once they’ve been coated in the batter, fry the zucchini flowers in oil until they’re golden brown and crisp. They’re tender, delicious, and an easy-to-make side dish for the summer!
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LifestyleTranscript
00:00 (crunching)
00:01 These beautiful flowers are perfect for frying
00:04 and I'm gonna show you how.
00:05 A zucchini blossom is the edible flower of a zucchini plant
00:09 and they are so tender and delicious.
00:11 They're most commonly fried.
00:13 Sometimes you'll find them stuffed
00:15 with a delicious cheese mixture and then fried.
00:17 I'm gonna go with the simplistic approach.
00:19 We're gonna batter these, fry them up.
00:20 They're gonna be so crunchy,
00:22 a highly addictive summer snack.
00:24 We'll start by making the batter.
00:25 In one bowl, mix together flour, baking powder, and salt.
00:29 In a separate bowl goes my milk, eggs, and olive oil
00:31 and then I'll combine the two and mix until it's smooth.
00:34 And now we head over to the oil.
00:36 We're gonna dip and fry.
00:39 If you spread the flowers out a little bit
00:40 before you batter 'em,
00:42 you have a lot more crunchy bits to eat on.
00:44 You wanna have a little station set up.
00:45 So you've got your batter, your oil,
00:47 and then a tray or a plate lined with paper towels
00:50 to drain them on.
00:51 After you coat these in the batter,
00:52 you're gonna place 'em in the oil
00:53 and fry 'em for two to five minutes
00:55 until they're golden and crispy.
00:57 While I've got these beautiful blossoms
00:59 and I'm standing at the fryer,
01:00 I can't help myself but make some that are stuffed.
01:03 I've got a mixture I've made with just ricotta cheese,
01:06 a little lemon zest and Parmesan.
01:09 I'm gonna pipe this into the center and fry it.
01:11 The Italians love to kinda stuff their zucchini blossoms
01:14 and then fry 'em.
01:15 I can't resist.
01:17 Gotta do a crunch test.
01:18 And for the taste test.
01:23 It's salty and crunchy right off the bat.
01:27 That's my favorite combination.
01:28 And then you get that little delicate flower on the inside.
01:32 These are just fun.
01:33 If you can get your hands on some squash blossoms
01:35 this summer, you should do it.
01:37 It's the perfect something special
01:38 to add to your next dinner party.
01:40 (beep)
01:41 And that's a wrap.
01:43 [MUSIC PLAYING]