-
- zucchini flowers at the Ojai Farmer’s Market
-
- Zucchini Blossom Bouquet!
-
- zucchini flower
-
- Filled – ready to batter and fry
-
- Battered, fried and ready to eat
Beer-battered, fried, Pesto and Mascarpone stuffed Zucchini Flowers:
Ingredients:
2 dozen zucchini flowers – freshly picked
2 dozen long chives – blanched
1 Cup Mascarpone Cheese – softened
Approximately 5 Cups Pesto:
4 Cups fresh basil
2 cloves garlic
3/4 Cup grated parmesan cheese
1/4 Cup Pignoli nuts
1/4 Cup Walnuts
1 Cup Extra Virgin Olive Oil
3 tablespoons softened unsalted butter
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Batter:
1 Cup All-Purpose flour
1 Cup Rice Flour
12 ounces beer or seltzer water
Prepare the batter: In a large bowl, combine the flours and beer until blended, The batter should resemble pancake batter – but not too thick.
Prepare the pesto : Place the garlic in the bowl of a food processor, using the steel blade and process until it is fully chopped. Add the remaining ingredients and puree until smooth – about a minute. Scrape the pesto into a large mixing bowl and gently fold in the Mascarpone until blended. Fill a large pastry bag with the mixture and pipe about 2 tablespoons into the zucchini flower – careful NOT to overfill. Twist the top of the flower around the pesto mixture and tie a knot around it with a chive.
In a deep skillet, or wok, heat a couple inches of oil (I use a combination of canola and olive oil) to 375 degrees. Dip the stuffed flowers in the batter, coat thoroughly, shake off any excess batter and place in the skillet. Don’t overcrowd the pan – it cools the oil. Fry them until they are golden brown, then remove them and drain on paper towels. Allow them cool for a couple minutes – or you WILL burn your mouth!!! Enjoy!
people are talking.....