Fried Zucchini Blossoms with Prosciutto and Mozzarella

Ingredients

Olive oil

for frying

Salt

to taste

Pepper

to taste

Eggs

2, beaten

All-purpose flour

1 cup

Mozzarella cheese

8 ounces, cut into small pieces

Prosciutto

4 ounces, cut into strips

Zucchini blossoms

12-15, cleaned and trimmed

Marinara sauce

for serving (optional)

Lemon wedges

for garnish (optional)

Instructions

1. 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.
2. In a shallow dish, combine the flour with salt and pepper to taste. In a separate shallow dish, beat the eggs.
3. 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.
4. Dip each stuffed blossom first in the seasoned flour, coating it well, then into the beaten eggs, allowing any excess to drip off.
5. 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.
6. Once cooked, transfer the fried blossoms to a plate lined with paper towels to drain any excess oil.
7. Serve immediately with lemon wedges for squeezing and marinara sauce on the side for dipping, if desired.