Stuffed Zucchini Blossoms With Heirloom Tomato Salad
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade
3
Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen
4
When doing this be careful not to rip through the flower
5
Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower
6
Squeeze the flower around the cheese to close
7
Reserve
8
Toss the tomatoes together with the scallions and remaining basil in a large bowl
9
Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil
10
Taste to make sure it is delicious and adjust seasoning, if needed
11
In a small bowl, combine the flour and 1/2 cup of white wine
12
Mix until it becomes a loose batter adding more white wine, if necessary
13
Add peanut oil to a saucepan until it reaches a depth of 1-inch
14
Heat the oil over medium-high heat
15
Test the oil by dropping a couple of beads of the batter into it
16
When they float instantly the oil is ready
17
If the oil begins to smoke, it is too hot
18
Set up a paper towel drying situation before frying the flowers
19
Dip the flowers, 1 at time, into the batter and carefully drop them into the oil
20
Fry on both sides until they are golden brown, about 3 to 4 minutes
21
Remove the flowers from the oil, drain on paper towels and sprinkle with salt
22
Continue with the remaining flowers
23
Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers
24
What a delicious flower!