Recipe courtesy of Anne Burrell
Fried Zucchini Blossoms with Grilled Vegetable Panzanella and Baby Arugula Salad
- Level: Intermediate
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 4 servings
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.
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