TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • Kosher salt and freshly ground black pepper
  • One 12-ounce bottle lager beer
  • Vegetable oil, for frying
recipe tools
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Directions

Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.

Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.

In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.

Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.

Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.

Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.

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Newest Ratings and Reviews

Read all 2 reviews

  • on July 16, 2014

    Flag

    I love your show!!! everytime I watch, it makes me feel like I'm in Italy, watching my grandmother and aunts cooking with the stone oven, and over a fire-it's fantastic!! These stuffed squash blossoms were excellent!! My son said they were awesome!! I did add some black pepper, chopped fresh parsley and chopped chives to the ricotta-- it was delicious!! we also used half a bottle of a chili pepper beer and half a bottle of a lager beer-you could taste a little spice in the batter!!! I will definitely be making these again-- we do have beautiful squash blossoms in our garden!! grazie mille, Gabrielle e Deborah!!!
    I look forward to many more episodes!!! ciao~

    people found this review Helpful.
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  • on June 28, 2014

    Flag

    Creamy, crunchy , and delicious! This recipe is an elegant appetizer with the perfect balance of flavors and textures!

    people found this review Helpful.
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