Recipe courtesy of Anne Burrell
Episode: Worst to First
Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad
Total:
55 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
55 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Panzanella:
  • 1 zucchini, sliced lengthwise into 1/4-inch thick slices
  • 3 plum tomatoes, halved
  • 1 red onion, cut into 1/4-inch thick rings
  • Olive oil
  • Kosher salt
  • 1/2 loaf rustic white bread, crusts removed, cut into bite-size cubes
  • 1/4 cup red wine vinegar
  • 1 1/2 cloves garlic, smashed and minced
Blossoms:
  • Canola oil
  • 1 cup cake flour
  • 1 tablespoon baking powder
  • Kosher salt
  • 1/2 cup club soda
  • 1/2 cup goat cheese
  • 4 zucchini blossoms
  • 4 fresh basil leaves
Arugula Salad:
  • 2 cups baby arugula
  • 1 tablespoon olive oil
  • Kosher salt
  • Red wine vinegar

Directions

For the panzanella: Heat a grill or grill pan. Toss the zucchini, tomatoes, and onions gently with olive oil and salt and grill until cooked through. Flip halfway through cooking.

Toss the bread cubes with vinegar, garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.

Chop the grilled vegetables and add to the bread mixture. Toss gently together and season with salt, to taste.

For the blossoms: Heat the oil to 375 degrees F.

Whisk together the cake flour, baking powder, pinch salt, and club soda.

Spoon the goat cheese into a piping bag and cut a hole in the bag. Gently fill each zucchini blossom with goat cheese.

Dip each blossom into the batter and then carefully place into the hot oil. Cook until lightly puffed and golden. Remove the blossoms from the oil and drain on a paper towel. Season with salt immediately.

Fry the basil leaves until just crisped. Set aside.

For the salad: Toss the arugula with the oil, salt, and a splash of vinegar. Divide the arugula among 4 plates. Mold the panzanella into a ring mold and place on a plate. Repeat with remaining plates. Top each panzanella portion with 1 fried blossom. Drizzle with olive oil to finish and top each plate with a fried basil leaf.

IDEAS YOU'LL LOVE

Deep-Fried Zucchini Blossoms

Recipe courtesy of Laura Calder

Fried Squash Blossoms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Zucchini Blossoms with Mimosa Vinaigrette

Recipe courtesy of Nadia G

Ricotta-Stuffed Zucchini Blossoms with Panzanella

Fried Zucchini

Recipe courtesy of Alex Guarnaschelli

Fried Zucchini

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c