Go Back

Stuffed Zucchini Blossoms

This is such an amazing recipe, but these flowers are so versatile. So, try some different fillings, different batters and even completely different ways of preparing zucchini flowers. They are such an amazing ingredient.
Print Recipe Pin Recipe
Servings: 4
Course: Appetizer, dinner, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • Vegetable oil for frying
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 12 ounce chilled Pilsner lagerstyle beer, or club soda
  • Zucchini blossoms stamens and stems removed; about 1 dozen
  • 4 very thin slices prosciutto cut into 3 strips each
  • 3 pieces fresh mozzarella I use homemade bocconcini cut into 4 pieces

Method
 

  1. In a medium pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°.
  2. Combine flour and salt in a medium bowl, then whisk in beer or club soda until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter).
  3. Stuff each blossom with one piece of the fresh mozzarella and one strip of the prosciutto. Lightly twist the top of each flower to "close" it and make sure the filling does not come out
  4. One by one, dredge the blossoms in batter, shaking off the excess
  5. Gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Serve with marinara sauce or by themselves

Notes

**Ingredient info: If you do not grow them or know someone who does; Zucchini blossoms are sold at farmers' markets and better supermarkets