Fried Stuffed Zucchini Blossoms

Name: Fried Stuffed Zucchini Blossoms
Cuisine: French
Ingredients: ½ cup unbleached all-purpose flour; 2 tablespoons bread crumbs as needed; 1 recipe Savory Fritter Batter; 2 cloves garlic, finely mashed; 2 tablespoons pignoli nuts, toasted and finely chopped; ½ cup milk of your choice; 2 tablespoons chopped fresh Italian parsley leaves; 12 deep orange zucchini blossoms; unsaturated oil of your choice for deep-frying; 3 tablespoons fresh goat cheese; 3 tablespoons freshly grated Pecorino Romano cheese; Pepper from the mill; Fresh lemon juice; Virgin olive oil to taste; Large pinch of grated orange rind; 3 small marrow zucchini, sliced paper thin; Salt

Preparation info

FFR—12 pieces;
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

3 small marrow zucchini, sliced paper thin
Salt
Pepper from the mill
Fresh lemon juice
Virgin olive oil

Europe
France
Starter
Vegetarian

Method

Two fritters will be served per person as an appetizer with a small zucchini salad. Prepare the salad first by mixing the zucchini slices, salted, peppered and tossed with a small dressing made by mixing together to your taste lemon juice, virgin olive oil and orange rind. Set aside.

Using small scissors, snip off the pistil of each blossom. Preheat 3 in