Teresa's Recipes
Fried Zucchini Blossoms with Prosciutto and Mozzarella
Indulge in the taste of summer with these exquisite Fried Zucchini Blossoms, a delightful appetizer that captures the essence of Italian cuisine. Each delicate blossom is lovingly stuffed with rich, creamy mozzarella and savory prosciutto, then dipped in a light batter and fried to a perfect golden crisp. This dish is not just about flavor; it’s a celebration of seasonal produce that has roots in Italian tradition, often enjoyed in gardens filled with laughter and good company. Serve these beauties hot with a squeeze of lemon or a side of marinara sauce for dipping, and watch them disappear!
Ingredients
- for frying Olive oil
- to taste Salt
- to taste Pepper
- 2, beaten Eggs
- 1 cup All-purpose flour
- 8 ounces, cut into small pieces Mozzarella cheese
- 4 ounces, cut into strips Prosciutto
- 12-15, cleaned and trimmed Zucchini blossoms
- for serving (optional) Marinara sauce
- for garnish (optional) Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 220
- Fat: 15g
- Carbs: 15g
- Protein: 8g
- Sodium: 450mg
- Sugar: 0g
Instructions
- Gently open each zucchini blossom, being careful not to tear them. Place a piece of prosciutto and a piece of mozzarella inside each blossom, then twist the top to enclose the filling securely.
- In a shallow dish, combine the flour with salt and pepper to taste. In a separate shallow dish, beat the eggs.
- Heat a generous amount of olive oil in a large frying pan over medium heat. To test if the oil is ready, drop a small amount of flour into the pan; it should sizzle immediately.
- Dip each stuffed blossom first in the seasoned flour, coating it well, then into the beaten eggs, allowing any excess to drip off.
- Carefully place the blossoms in the hot oil, frying them in batches to avoid overcrowding. Fry until they are golden brown, about 2-3 minutes per side.
- Once cooked, transfer the fried blossoms to a plate lined with paper towels to drain any excess oil.
- Serve immediately with lemon wedges for squeezing and marinara sauce on the side for dipping, if desired.
Tips
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with different cheeses like ricotta or goat cheese for a unique flavor.
- Make sure to use fresh, tender zucchini blossoms for the best taste and texture.