07 January 2012

Fried Caprese Zucchini Blossoms

What is it about zucchini blossoms that are so captivating?  Delicate and beautiful they can be stuffed with just about anything though cheese and fried feature in my preferences; so perhaps it is the lure of anything filled with cheese and fried that is so appealing??  I noted that the lovely people at Epicurean Supplies had zucchini blossoms under produce available so I requested a few in my vege box.  They came ever so delicately wrapped, stuffed and wrapped in tissues to cushion them on their little trip cross country to my kitchen.

Now for me goat cheese would be a winner or ricotta mixed with few herbs and perhaps a little sprinkling of fresh chilli.  However Mum is not a fan of either so an alternative was required.  Fortunately there was a tub of bocconcini lurking in the fridge plus some sweet cherry tomatoes and a bunch of fresh basil, all very good friends of each other being the classic combination for the perfect caprese salad. So a kind of deep fried zucchini come caprese concoction came to mind.

Fried Caprese Zucchini Blossoms

Serves 4


1 cup all purpose flour
1 cup sparkling water
Salt and pepper
1/3 cup (85g / 3oz) bocconcini or mozzarella finely diced
2 tbsp fresh basil, finely chopped
2 medium or 1 large tomato, finely diced
8 zucchini blossoms, stamens removed*
Vegetable or rice bran oil for frying

*To remove the stamens from the zucchini blossoms carefully insert your thumb and index finger into the flower without tearing it and pinch off the stamens.


In a medium bowl whisk together the flour, water and a good pinch of salt and pepper until it is smooth.  Set the batter aside.

In a small bowl mix together the boconcini, tomato, basil and season with salt and pepper. Gently spoon a couple of teaspoons of the mixture in to each zucchini blossom and carefully twist the petals to close them.  Set the filled blossoms aside.

In a large heavy-bottomed frying pan add oil to give you a couple of inches (4cm!) worth of oil.  Heat over a medium heat until it is hot.  To test just pop in a cube of bread.  The oil is ready when it browns in a couple of minutes.  Dip the stuffed zucchini blossoms in to the batter and very gently shake off any excess.  Fry for 1-2 minutes, turning occasionally until they are crisp and golden all over. Fry the blossoms in batches or have a couple of pans on the go, as you don't want to over crowd the pan and reduce the heat.  Drain the cooked blossoms on some kitchen paper, sprinkle with salt and serve immediately. (Though they will keep in a warm oven for a few minutes while you do the second batch.)

What's not to love?  Crispy, crunchy golden batter giving way to oozing, stringy bocconcini, fresh, sweet tomato and fragrant basil....yum!  Apparently removing the flowers slows down the growth of the zucchinis so if you are on the verge of a zucchini glut this is the perfect, golden even, way to slow them down.

If you like this you might like this Shaved Fennel and Zucchini Salad



  1. Ha, love the thought of them all parceled up and travelling over to you. I am so tempted seeing in the garden and may well take the plunge this year and snaffle a few to make these.

  2. I agree, the prospect of stuffing these with cheese and frying is so appealing too though. Actually the first time I saw zucchini blossoms (or maybe it was squash) used in any other way was in Mexico where they were used as a quesadilla filling... also with cheese! Love what you've done here with the caprese salad filling.


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