Nick’s Stuffed Zucchini Blossoms

Happy Summer! My organic garden is in full swing and my zucchini plants have plenty of blossoms!

This Stuffed Zucchini Blossom recipe I am sharing is a family favorite and kids love them too! But guess what? Did you know that Day Lilies are also edible and delicious and you can use this same recipe to prepare them!

Driving around Westchester I see many gardens filled with the deer resistant Day Lilies, so go ahead and eat them up! Remember if you cook with positive energy and love your meals will always be delicious! Please join my Meetup Group for Health and Wellness Workshops and Cooking Classes! http://www.meetup.com/Truthful-Simple-Health-with-Nick-Oddo/events/66183742/

12 organic zucchini blossoms
1 cup of organic ricotta cheese
1 large organic free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano (hard to find organic, but use best quality)
1 clove of organic garlic, minced
4 fresh sweet organic basil leaves, finely chopped (you can also use mint or chives if you prefer!)
3/4 tsp of sea salt
2/3 cup & 1/8 cup of all-purposed gluten free flour
1 cup of soda water (club, seltzer or prosecco!)
1 1/2 cups of organic oil, your favorite high smoke point cooking oil.

Step 1: Mix together the ricotta, freshly grated Parmigiano-Reggiano, chopped basil, egg and sea salt.

Step 2: Keep mixing until the cheese forms a smooth consistency. Place the mixture into a piping bag. If you don’t have one, use a freezer bag and then cut a corner off and use it as a make-shift piper. Do this just before you stuff the flowers.

Step 3: If you need to clean the flowers, gently wipe them with a damp paper towel and cut off the stem.

Step 4: If baby zucchini is still attached slice it into strips ensuring the head is still attached to the flower.

Step 5: Now whisk together the soda water and flour. The mixture will seem quite frothy, this is normal: it just needs to relax. Set aside.

Step 6: Gently open the petals. It may take a few tries as they can be entwined.

Step 7: Remove the pistil by snipping it off with some scissors.

Step 8: Gently pipe about 2 tbs of filling into the flowers. They will swell up as you fill them.

Step 9: Twist the top of the petals together to close the flowers.

Step 10: Set the flowers aside. Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Step 11: Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off.

Step 12: Test the oil to see if its ready by dropping a little batter in. It’s ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes.

Step 13: Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.