Stuffed Zucchini Blossoms

I love the zucchini blossoms at Pizzeria Mozza.  This recipe for zucchini blossoms is very similar to Mozza’s.  They are light, crisp, delicate and delicious.  The key to frying anything, is making sure the oil is the right temperature.  If the oil is not hot enough, the blossoms will soak up the oil and be soggy.  If the oil is too hot, they will have a burnt flavor.  Do yourself a favor and make sure you have a deep-fry thermometer that works, and is accurate before frying anything.  Especially these zucchini blossoms!  

Bon Appétit Stuffed Zucchini Blossoms

Ingredients for the filling:
1 cup good Ricotta cheese
1 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper

Ingredients for the blossoms:
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner beer, or lager style beer
2 dozen zucchini blossoms
sea salt

In a large pot, heat about 2 inches of oil over medium heat until the deep-fry thermometer reads 350 degrees.  

Prepare the stuffing.  Combine the ricotta, lemon zest, and then season with kosher salt and pepper to taste.  Using a spoon, fill each blossom with 1 Tablespoon of the ricotta mixture.  After filling the blossoms, carefully twist the blossom to close the petals and make a package. 

Combine flour and salt in a medium bow, then whisk in beer until almost smooth (some small lumps are welcome-don’t over whisk or you will deflate the batter).  One by one, dredge the blossoms in batter, carefully shaking off the excess.  Gently lay the blossoms in the oil, without crowding the pan.  Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.  Transfer to paper towels to drain.  Sprinkle with sea salt and eat hot. 

*The original recipe called for 1 Tablespoon of fresh mint to be used in the ricotta.  Because I was trying to replicate Pizzeria Mozza’s blossoms, I left the mint out of the recipe.

Adapted from: The Bon Appétit Test Kitchen