The abundance of produce that summer brings is unmatched by any other. My garden is bursting with zucchini blossoms, a delicacy that can be enjoyed in various ways. If you find yourself with zucchini blossoms, you must make these Stuffed Herb Ricotta Zucchini Blossoms! Fresh zucchini blossoms are stuffed with a homemade cashew-based ricotta that is elevated with fresh basil. The blossoms are then lightly coded in a thin batter and pan fried until crispy and golden brown. Such an elegant, yet simple summer dish! I find myself making it over and over again, and you will too!
Stuffed Herb Ricotta Zucchini Blossoms
- 12 to 15 zucchini blossoms
- Olive oil
- 1 batch of cashew ricotta (see below)
- Handful of fresh basil leaves
- 1/2 cup cassava flour
- 1 cup carbonated water
- Pinch of salt and pepper
Cashew Ricotta
- 1/2 cup raw cashews
- 1 tbsp lemon juice
- 1 tsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp water
For the blossoms: clean, make a slit along one side, and pinch out the pistol. Set aside and make the cashew ricotta.
For the cashew ricotta, add all ingredients into a high powered blender and blend until smooth. Finely mince the basil leaves and fold into the creamy ricotta. Take about a teaspoon of ricotta and spoon it into the zucchini blossoms. Pinch the blossoms shut and twist the ends to keep the filling inside. Then set a small pan over medium-high heat and pour in enough olive oil to cover the bottom by at least half an inch. While the oil heats up, whisk together the flour, salt and pepper, and carbonated water. The batter should be thin and light. Dip the flowers into the batter and place into the hot oil, allowing them to cook on each side until golden brown. Once golden, flip and continue to fry until the whole blossom is golden and crispy. Remove to a plate lined with paper towels while you finish the rest of the blossoms. Top with fresh basil and serve immediately. Enjoy!!
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